Writer. Cook. Chocolatier. Celebrationist.
photo (410)

Easy-cheesey-diviney-winey.  In this simple and straightforward recipe dried figs get plumped up in reduced Port wine syrup, and then are lusciously drizzled over a wheel of warm and oozing creamy brie.  Serve with crackers, sliced baguette, or fresh fruit.   Every bite is a luxurious symphony of flavor and texture.

  • 1 1/2 cups Port winephoto (410)
  • 1/2 cup of sliced dried figs
  • juice of half a lemon (about 2 tablespoons)
  • 1 Costco-sized wheel of Brie cheese
  • dash of pepper (optional)

1. Pour Port into a medium sized saucepan, add in sliced dried figs.  Bring mixture to a boil over high heat for approximately 2-3 minutes.  Lower to a simmer and allow the port to reduce to a syrupy consistency for approximately 45 minutes. The Port will be thick enough to coat the back of a spoon, and will be reduced to approximately a quarter cup.

2.  Heat oven to 325°,  remove brie from wrapping and place on top of parchment paper or foil.  Let the brie warm up in oven for approximately 7-10 minutes or until it starts to get melty but still holds it shape.  Carefully place on a serving platter and proceed to spoon the Port Syrup and plumped figs over the top of the brie, sprinkle with pepper.  Serve while still hot and melty.

 

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
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Taim (tay-yim) Hebrew: yummy, delicious
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