Thursday, December 9, 2010

Baked Brie with Quince and Apple Compote

Thanksgiving prep got pretty hectic for what with flag football in the morning, feeling very old and sore after flag football, prepping and making food and cleaning and decorating the house so I'm low on pics of much of the Thanksgiving food.  When I saw this recipe on Annie's Eats, I knew I had to try it.  When I saw a quince at Eastern Market I knew I had to alter this recipe a bit to try it.  So I did.  And it was good.

Baked Brie with Quince and Apple Compote

1 Tbs Unsalted Butter
1 Golden Delicious Apple
1 Quince (or just use 2 Golden Delicious Apples)
1/4 Cup Sugar
Pinch Grated Nutmeg

1 Puff Pastry
1 5 - 6 inch round Brie
1 egg beaten

1.  Peel and core apple and quince and cut into 1/2 inch cubes.

2.  In a medium Saucepan, melt the butter over medium heat.

3.  Add the diced apples and quince, stirring occasionally, until the they have released most of their juices, about 5 - 7 minutes.

4.  Mix in the sugar and nutmeg, stir well to combine and continue to cook, stirring occasionally until most of the liquid has evaporated, about 12 - 15 more minutes

5.  Remove from the heat and let compote cool to room temperature.

6.  Preheat oven to 375.  

7.  Roll Puff Pastry to around 1/8 inch thickness.  Conventional wisdom says to line a baking sheet with parchment paper or a Silpat.  Jaimee wisdom says to just use a pie dish, line it with parchment if it makes you happy, cleanup will be easier.  Transfer puff pastry to cooking vessel.

8.  Using a sharp knife (I use a bread knife), cut the disc of brie in half horizontally to create to thinner discs.

9.  Place bottom disc in the center of the puff pastry.  Spread half of the compote over the surface of the cheese, top with the remaining disc and layer with the remaining compote.

10.  Bring the puff pastry around the edges of the brie/apple layers.  Fold and pinch the edges and cut off the excess pastry.  Use it to decorate if you want.  I cut out a little apple shape to put on top of this brie to differentiate it from the Pecan Brie.  Brush the surface of the pastry lightly with egg wash.

11.  Bake until the puff pastry is golden all over and crisp 40 - 45 minutes, left rest 5 minutes and serve.  Yum!

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