recipe image
Triple Cream Brie with Roasted Pistachio Apricots
serves SERVES
6
cooking time COOKING TIME
10 minutes
serves PREPARATION TIME
5 minutes
Ingredients
  • crusty baguette, for serving
  • 1 tablespoon chopped pistachio nuts
  • 2 tablespoons Cointreau or brandy
  • ¼ cup brown sugar
  • 500g fresh apricots, halved and stones removed
  • 200g King Island Dairy Seal Bay Triple Cream Brie
  • botrytis riesling, chilled, for serving
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Method
Remove King Island Dairy Seal Bay Triple Cream Brie from the refrigerator and bring to room temperature. Place apricots in a single layer in an ovenproof dish and sprinkle with brown sugar and Cointreau. Roast at 200°C for 10 minutes until just softened. Allow to cool slightly and sprinkle with pistachio nuts. Serve compote warm or cold with King Island Dairy Seal Bay Triple Cream Brie, crusty baguette and a glass of botrytis Riesling. Tips:
  • Apricot Compote can be made up to 48 hours in advance and kept refrigerated.
  • Peaches, nectarines or pitted cherries can be substituted for the apricots.
  • This compote works well with other King Island Dairy cheeses such as blue and
washed rind and can also be served as part of a cheese platter.
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