This is one of my favorite appetizer recipes – from a cookbook called International Comfort Food. I received this cookbook as a Christmas gift in 2005. Thank you Leslie. Bon Appetit.

Brandied Brie with Apricots

Serves 4.
Serve this as a predinner munchy, but it is also very good as a dessert with fruit.
4.5 oz round of Brie or Camembert cheese (125 g)

2 tbsp. brandy (30 ml.) (I use Orange Curacao)

10 dried apricots, chopped

Preheat oven to 350°F (180°C).

Place the cheese in a small ovenproof dish, just large enough to fit the cheese with about 1” (2.5 cm) all around for the apricots.

Make slashes in the top of the Brie (not through the sides) so that soe of the brandy can seep into the cheese. Pour 1 tbsp. (15 mL) of the brandy slowly over the cheese so that as muchy as possible goes into the slashes. Mix the other 1 tbsp. (15 mL) of brandy with the apricots, then sprinkle the apricots around the brie. Cover tightly with foil. (You can make this ahead to this point, refrigerate, and add 5 minutes baking time.)

Bake for about 20 minutes. The cheese should be runny and hot when you cut into it

To Serve: Serve with water crackers or other plain crackers.