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