Warm Almond Crusted Brie With Spicy Apple Onion Compote

Recipe Ingredients

1		Wheel brie - cut in 6 wedges
		Flour - as needed
1		Egg
1 tablespoon	15ml	Water
1 cup	93g / 3.3oz	Sliced almonds - very finely chopped
		Spicy Apple Onion Compote
1		Green apple - with peel, cored, (large) cut in chunks
1/4		White onions - cut in chunks (medium)
1 tablespoon	15ml	Butter
3/4 teaspoon	3.8ml	Fresh ginger root - finely minced
1/2 teaspoon	2.5ml	Lemon zest - finely minced
1 1/2 teaspoons	7.5ml	Cider vinegar
		(or white wine vinegar)
1/3 cup	78ml	Red pepper jelly - (medium spiciness)
1 tablespoon	15ml	Dried currants
		French bread - thinly sliced
		Granny smith or other green apples - cut in wedges

Recipe Instructions

1. To prepare the Brie: Place flour in a small bowl. Whisk egg and water in a small bowl. Place chopped almonds in a flat dish.

2. Dust Brie wedges in flour, dip in egg wash, then coat well with almonds, pressing them in firmly to totally coat the cheese.

3. Place prepared cheese wedges, not touching, on a baking sheet, cover with plastic wrap and chill thoroughly, at least 4 hours before serving time.

4. To make the Apple Onion Compote: In a food processor pulse the apple and onion until they are chopped into 1/4- to 1/3-inch pieces.

5. In a medium skillet, melt the butter over medium-high heat. Add the apples, onions and ginger. Saute for bout 5 minutes until apples and onions are just tender.

6. Add the lemon zest, vinegar, pepper jelly and currants; bring to a boil. Let boil about 2 minutes until loose and chutney-like. If compote gets too dry while cooking, add a tablespoon of water. Remove from the heat and cool.

7. To bake and serve Brie: Preheat oven to 450F. Arrange Brie on baking sheets, 2 inches apart. Bake Brie until crust is golden and interior is just hot all the way through, 6 to 8 minutes. Serve immediately with Apple Onion Compote, slices of French bread and apple slices if desired.

Source:
Seattle Times 4/2/97 (Kathy Casey)

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