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