Brie with Blueberry Balsamic Sauce
- 4 lemons
- 1 ½ cups whole cashews
- ¼ cup Aged Blueberry Balsamic Vinegar
- ½ cup water
- 2 tablespoons sugar
- ½ cup dried blueberries
- 1 (13 oz) Brie wheel
- 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.
- 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.
- 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!
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