Brie Glazed with Kiwifruit

1/2 cup dried cranberries
2 tablespoons currants
3 tablespoons dark brown sugar
1/8 teaspoon cloves, ground
1/2 teaspoon minced fresh ginger root
1/4 teaspoon allspice, ground
1/4 teaspoon dry mustard
1/4 cup plus 2 tablespoons water
1 California kiwifruit, peeled and chopped
2 tablespoons pecan pieces
1 small wheel of brie cheese

Place the cranberries, currants, brown sugar, cloves, ginger root, allspice, mustard and water in a medium saucepan. Cook gently over medium heat until the mixture comes to a boil.

Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens into a jam-like consistency, about 8-10 minutes.

Remove from heat and allow to cool completely. When cool, stir in the chopped kiwi and pecan pieces.

Preheat oven to 350F.

Place the whole brie on a parchment-lined cookie sheet. Spread with the cooled kiwi-cranberry marmalade over the top of the brie to coat the edges evenly.

Bake in the preheated oven for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate.

Serve immediately with crackers.

Servings: approximately 12
Source: California KiwiFruit Commission