Baked Brie With Apple-ginger Chutney
- Servings: Serves 8 to 12
|1||Wheel Brie Cheese|
|Frozen Puff Pastry Dough|
|Melted Butter, for brushing pastry|
|6||Apples, peeled, cored and diced|
|6 oz||Mild Cider Vinegar, ¾ cup|
|1 lb||Dark Brown Sugar|
|¼ cup||Finely Chopped Onion|
|½ cup||Seedless Golden Raisins|
|2 tsp||Mustard Seeds|
|1-2 tsp||Freshly Grated or 1 Tablespoon Ground Ginger|
|Grated Rind & Juice of 1 Lemon|
For brie, use frozen puff pastry dough to wrap a round of brie cheese. Brush with melted butter and bake at 350 degrees until pastry is golden (about 30 minutes); try to do this just before serving so it'll be warm.
Combine all ingredients except flour and water. Cook over low heat until apples and onions are tender (about 25 minutes).
Combine flour and water; stir into chutney. Simmer 5 minutes to thicken slightly. Serve hot or at room temperature over baked brie.
Peaches or mangoes can be substituted for apples.