Berries and Roasted Pecans
Low Carbohydrate Diet
Berries and Roasted Pecans includes brie cheese with a sauce of mixed berries, Cognac, apricot preserves and toasted pecan pieces. Serve with assorted crackers.
18 ounce round of Brie cheese
1 cup mixed berries, fresh or frozen
1/4 cup Cognac
1/3 cup apricot preserves
1/2 cup lightly toasted pecan pieces
Early Preparation: Marinate berries in Cognac for four to six hours.
Lightly toast pecans in 350-degree oven for three to five minutes. Set aside.
To serve: Pre-heat oven to 350-degrees.
Cut a wedge 1/4 of the diameter of the Brie. Stack it on top of remaining round and place on oven-proof serving platter.
In a small sauce pan heat apricot preserves over medium heat until dissolved. Stir in marinated berries and then nuts. Reduce heat and warm through.
Heat Brie in oven until softened but not runny. Spoon mixture over Brie and serve immediately with assorted crackers.
Did You Know?
In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections.
Yield: 4 to 6 Servings