I don't have a fruity one. I have tasted it with red pepper jelly melted on top. Also, one of my books suggests melting it and then serving on garnished lettuce leaves as an appetizer or with prepared grapes, apple and pear wedges, and flat bread as a dessert.

BRIE AND SALMON TORTE

1 whole round of Brie (no size specified)
250 g chive flavoured cream cheese
1 container guacamole
80 grams smoked salmon
Sour cream or plain cream cheese for decoration
Parsley

Using a long sharp knife, slive thru Brie to make 3 layers (if very thin cheese, cut only into 2, but 3 is preferable). Place bottom layer of cheese on a lettuce lined flat plate. Spread with 1/2 the cream cheese, then half the guacamole. Arrange smoked salmon on top. Place middle layer on and gently press down. Spread on other half of the cheese, and guacamole and more smoked salmon and top with last cheese layer and gently press down again.
Spoon sour cream or plain cream cheese into an icing tube and swirl top of torte with rosettes. Decorate with small rolls of smoked salmon and parsley sprigs. Chill. Slice like a cake.