Brie with Blueberry Balsamic Sauce

Brie with Blueberry Balsamic Sauce
  1. 4 lemons
  2. 1 ½ cups whole cashews
  3. ¼ cup Aged Blueberry Balsamic Vinegar
  4. ½ cup water
  5. 2 tablespoons sugar
  6. ½ cup dried blueberries
  7. 1 (13 oz) Brie wheel
  1. Squeeze the juice of 3 lemons into a small glass bowl. Add whole cashews and soak for 30 minutes. Grate the zest of the remaining lemon and set zest aside. Squeeze juice from the zested lemon into a small saucepan. Add Aged Blueberry Balsamic Vinegar, water, and sugar. Heat and stir until sugar is dissolved. Add dried blueberries and bring to a boil. Reduce heat and simmer until sauce thickens (about 20 minutes). Cool.
  2. Preheat oven to 325 degrees. Strain cashews and spread on a baking sheet. Bake for 15-20 minutes or until evenly browned (stirring occasionally). Remove from oven, cool, and then chop coarsely.
  3. Increase oven temperature to 350 degrees. Remove the rind from the top of the Brie wheel. Transfer to an oven safe serving dish and bake for 15-20 minutes (or until cheese begins to melt). Remove from oven and sprinkle with cashews. Top Brie with blueberry balsamic sauce and garnish with reserved lemon zest. Serve with crackers and/or apple and pear slices. Enjoy!
A Twist On Olives