Recipe: Baked Brie with Lemon-Raisin Compote

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1 sheet  brick dough
1 each  mini wheel of brie
1 1/2 tablespoons Lemon-Raisin Compote (see recipe)
1 each  fresh chive
Preheat oven to 450 degrees.

Lay out the brick dough sheet on work surface.
Place mini wheel of brie in center of dough.
Place 1 ½ tablespoons of compote on top of brie.
Fold dough up like a pouch around the brie.
Tie off the pouch with a strip of chive or strip of leek.
Bake in 450 degree oven for 5-7 minutes.
Makes – 1

Lemon-Raisin Compote
1 cup  golden raisins
1/4 cup  dried blueberries
½ cup  dried cranberries
1 cup  orange juice
¼  pound  dark brown sugar
1/2 tablespoon red wine vinegar
1 each  zest from one lemon
Combine all ingredients in a pot.
Bring to a boil and then reduce to a simmer.
Simmer until syrup forms.
Makes – 2 cups