Baked Brie en Croute with Caramelized Onion and California Fig Jam with Brandy
Servings 8 people
- 1 sheet frozen puff pastry 9"x9.5"
- flour thawed, for dusting work surface
- 1 egg large, lightly beaten
- 8 ounces firm Brie
- 1/4 cup Carmelized Onion and Fig Jam with Brandy room temp or warm, recipe below
Carmelized Onion and Fig Jam with Brandy
- 1 tsp butter unsalted
- 2 tsp vegetable oil
- table salt
- 2 tsp light brown sugar
- 1 lb onions root end cut off, halved pole to pole, peeled and sliced 1/4" thick across grain
- 1/2 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stems removed
- 1/4 cup water
- 1 tbsp brandy
- 1/2 tsp fresh thyme leaves minced
- 1/2 tsp cider vinegar
- ground black pepper
- Roll puff pastry into 12-inch square on lightly floured counter. Using pie plate or other round guide, trim pastry to 9-inch circle with paring knife. Brush edges lightly with beaten egg. Place Brie in center of pastry circle and, following photo, wrap it in pastry. Press pleated edge of pastry up into rim, which will later be filled with jam. Brush exterior of pastry with beaten egg and transfer to parchment-lined baking sheet. Freeze for 20 minutes.
- Adjust oven rack to middle position and heat oven to 425 degrees. Bake cheese until exterior is deep golden brown, 20 to 25 minutes.
- Transfer to wire rack. Spoon jam into exposed center of Brie. Cool for about 30 minutes. Serve with crackers or bread.
- NOTE: It is best to use a firm, fairly unripe Brie for this recipe. The Brie can be prepared through step 1 (but do not freeze) and refrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Freeze for 20 minutes before continuing with step 2.
Caramelized Onion and Fig Jam with Brandy
- Heat butter and oil in 10-inch nonstick skillet over high heat; when foaming subsides, stir in 1/2 teaspoon salt and 1 teaspoon light brown sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 4 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 30 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Add chopped figs and water; cook, stirring constantly, until water is cooked off, and figs have softened.
- Off heat, add brandy, wave lit match over skillet until rum ignites; shake skillet until flames subside.
- Transfer onions mixture to food processor along with fresh thyme and the remaining 1 teaspoon light brown sugar. Pulse to jam-like consistency, about five 1-second pulses. Transfer to medium bowl; stir in vinegar and season with salt and pepper to taste.
- NOTE: You will need ¼ cup of jam. Reserve remaining jam for another
use. The jam can be refrigerated in airtight container for up to 7 days.
Recipe provided by Cook’s Country TV. Valley Fig Growers is a proud sponsor of Cook’s Country TV.