Melted Brie with Winter Fruit
From: Las Vegas Glitter to Gourmet
by The Junior League of Las Vegas
(Favorite Recipes Press; January 2001; ISBN: 0961410043; HC)
Cookbook Heaven at Recipelink.com

Servings: 16

• 3/4 cup chopped pitted dates
• 1 small apple, peeled, cored, chopped
• 1 small firm pear, peeled, cored, chopped
• 1/2 cup currants or raisins
• 1/2 cup chopped pecans
• 1/3 cup rose wine or apple juice
• 1 (16-ounce) wheel of Brie cheese, well chilled
• Thin baguette slices

1. Combine the dates, apple, pear, currants, pecans and wine in a small bowl and mix well. Let stand for 2 hours.
2. Place the Brie on a cutting surface. Slice into halves horizontally. Place the bottom half cut side up in a shallow round la-inch baking dish. Spread with 2 1/2 cups of the fruit mixture. Cover with the top half of the Brie, cut side down. Spoon the remaining fruit onto the center of the Brie.
3. Bake at 350 degrees for 25 to 30 minutes or until the cheese melts at the edges and the center is warm. Place on a hot plate to keep warm. Spread on baguette slices.

NOTE:

This spread can be made up to 2 days ahead before baking. Cover and chill.