Tom's Toasted Brie with a Pomegranate Raspberry Reduction | Celia's Gourmet Foods Cookbook

Tom's Toasted Brie with a Pomegranate Raspberry Reduction

APPETIZERS 109 Last Update: Dec 23, 2019 Created: Dec 23, 2019
Tom's Toasted Brie with a Pomegranate Raspberry Reduction
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Hard
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Tom's Toasted Brie with a Pomegranate Raspberry Reduction

Ingredients

Directions

  1. Pomegranate Raspberry Reduction:
  2. Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan.
  3. Heat the mixture to a low simmer, and add the sugar.
  4. Continue to simmer over low heat till it is thick enough to coat the back of a spoon (20 to 35 minutes).
  5. Strain the reduction through a sieve to remove seeds, while pressing firmly with the back of a large spoon to release all the juices.
  6. Continue to reduce over low heat if needed.
  7. (Unused reduction can be stored in the refrigerator for up to 7 days.)
  8. Pan-Toasted Brie:
  9. Melt butter in saucepan over low heat.
  10. Slice phyllo dough lengthwise into 2" wide ribbons.
  11. Roll/wrap individual brie squares in one ribbon of phyllo dough. Brush lightly with melted butter to hold closed.
  12. Lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown.
  13. Remove the wrapped brie from the pan, and place it on individual plates. Drizzle with warm pomegranate balsamic reduction. Garnish with fresh pomegranate arils, if desired.

Tom's Toasted Brie with a Pomegranate Raspberry Reduction



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Hard

Tom's Toasted Brie with a Pomegranate Raspberry Reduction

Ingredients

Directions

  1. Pomegranate Raspberry Reduction:
  2. Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan.
  3. Heat the mixture to a low simmer, and add the sugar.
  4. Continue to simmer over low heat till it is thick enough to coat the back of a spoon (20 to 35 minutes).
  5. Strain the reduction through a sieve to remove seeds, while pressing firmly with the back of a large spoon to release all the juices.
  6. Continue to reduce over low heat if needed.
  7. (Unused reduction can be stored in the refrigerator for up to 7 days.)
  8. Pan-Toasted Brie:
  9. Melt butter in saucepan over low heat.
  10. Slice phyllo dough lengthwise into 2" wide ribbons.
  11. Roll/wrap individual brie squares in one ribbon of phyllo dough. Brush lightly with melted butter to hold closed.
  12. Lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown.
  13. Remove the wrapped brie from the pan, and place it on individual plates. Drizzle with warm pomegranate balsamic reduction. Garnish with fresh pomegranate arils, if desired.

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