Baked Brie w/ Raspberry-Marsala Reduction

Submitted by Sam_I_Am.

Baked Brie w/ Raspberry-Marsala Reduction

I used a goat brie for this one. I hadn't tried it before, and honestly didn't notice that much difference from cow milk. Still, the dish turned out pretty well; 7 people were able to almost finish 2+ lbs of cheese as an appetizer. :)

Ingredients

• 2 T Butter
• 4 Onions
• 1 T Thyme
• 1/2 C White Wine

• 20oz Frozen Raspberries
• 1C Marsala

• 1 2lb Brie Wheel
• Puff Pastry
• 2 Baguettes

Sauce

Thaw the raspberries and move through a food mill. Adding the marsala helps them thaw.

I LOVE my food mill. Just think: there's probably a billion seeds in that staining mess of raspberries. It would probably take me a couple seconds each to pick them out, so my food mill just saved me A HUNDRED YEARS. In other words, it saved my life!

Reduce the wine & raspberries to about 1/4, to a thick sauce. It'll splatter a bit, so stir periodically.

Cheese

Melt the butter and then caramelize the onions with the minced thyme and wine.

Make sure to use the very best wine.

Cut the brie in half. It helps to freeze it first, so it's stiff, and then use dental floss to cut a straight line. Spread onions on one half and reassemble.

Wrap in pastry. I didn't have quite enough for the big wheel, so I just cut a circle (using a pizza-wheel, so it puffs evenly) and topped with that and baked in a cake-pan.

Bake at 350 for 30 minutes. I had ideas of turning it out onto a cutting board, but I think I'd have to en croute entirely for that. :)

Final

Top with raspberry-marsala reduction.