Valley Fig Growers

Baked Brie en Croute with Caramelized Onion and California Fig Jam with Brandy

Serves 8 to 10

Ingredients

1 sheet (9 by 9 1/2-inch) frozen puff pastry, thawed

Flour, for dusting work surface

1 large egg, lightly beaten

1 (8-ounce) wheel firm Brie (see note)

¼ cup Caramelized Onion and Fig Jam with Brandy, room temperature or warm (recipe follows)

Directions

  1. 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.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Bake cheese until exterior is deep golden brown, 20 to 25 minutes.
  3. 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

Makes about 3/4 cup.

1 tablespoon unsalted butter

2 teaspoons vegetable oil

Table salt

2 teaspoons light brown sugar

1 pound onions, root end cut off, halved pole to pole, peeled, and sliced ¼-inch thick across grain

1/2 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs (about 3 ounces), stems removed

1/4 cup water

1 tablespoon brandy

1/2 teaspoon minced fresh thyme leaves

1/2 teaspoon cider vinegar

Ground black pepper

  1. 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.
  2. Off heat, add brandy, wave lit match over skillet until rum ignites; shake skillet until flames subside.
  3. 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.

Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

Nutrition Information

amount per serving

  • Calories 245
  • % Calories from Fat 62%
  • Fat 17
  • Cholesterol 45
  • Protein 7
  • Carbohydrates 15
  • Fiber 1
  • Iron 1
  • Sodium 252
  • Calcium 55
  • Potassium 97