Baked Brie with Spiced Fruit Chutney

1 cupdry white wine
1 cupwater
1/2 cupsugar
3cinnamon sticks
2 slicesof lemon
2 wholecloves
1 cupdried pears, cut in 1/2-inch dice (not organic)
1 cupdried apricots, cut in 1/2-inch dice (not organic)
1 cupdried cherries (not organic)
2 lbswhole double crème Brie cheese with rind

Equipment List

Pie Pans


Place the wine, water, sugar and spices in a 3-quart All-Clad saucepan. Bring to a boil and simmer for 1-2 minutes. Add the diced fruit, cover the saucepan with a lid, bring to a second boil and simmer with the lid askew for 15-20 minutes. Remove from the heat and cool. When cooled, remove the lemon slices, cinnamon sticks, peppercorns and cloves. Can be prepared ahead and refrigerated for up to 1 month.

Preheat the oven to 350 degrees F. Place the whole Brie in the 10-inch All Clad Pie Pan. Mound about 1/3 of the fruit in the center of the Brie leaving a 1 1/4-inch border of cheese. Spoon the remaining fruit into the well of the pan filling the cavity completely around the pan. Any syrup that remains should be drizzled over the top of the Brie and around the edge to glaze the fruit.

Bake the Brie for 30-35 minutes or until the cheese looks puffy and the center has warmed. Test for doneness by inserting a toothpick into the center of the Brie, it should feel warm. Let cool for 5 minutes. Serve with toasted French bread slices or plain crackers.

This recipe serves 16-18.

Recipe from
Copyright 2007 by Carole Walter, CCP

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