Date and Peach and Walnut Compote on Baked Brie
Servings
6
servingsPrep time
10
minutesCooking time
20
minutesCook Style
Oven
Skill Level
Beginner
Did somebody say oven baked cheese?? OMG, it’s hard to overstate the delight that is a warm oozy brie topped with this sweet, crunchy, herbaceous date topping. Fresh Medjool dates have always been good friends with cheese on a platter but when you bring them together in an oven baked dish, it’s a marriage made in heaven.
Ingredients
250 g Brie Cheese
6 Natural Delights Medjool Dates, pitted and chopped into 6 pieces each
1/2 cup chopped toasted walnuts
3 sprigs thyme, leaves picked from stem (plus extra to garnish)
1/2 cup frozen fresh cranberries (or dried as if necessary)
- Drizzle
2 Tbsp fig Vino cotto or Balsamic reduction
2 Tbsp honey
Method
- Preheat the oven to 180°C.
- Combine dates, walnuts, cranberries and thyme in a bowl and gently toss.
- Place your brie on a large square of baking paper on an oven tray or in a small ovenproof dish.
- Top the brie with the date compote, bring the edges of the paper up to meet and close the parcel with kitchen string.
- Bake for 15-20 minutes.
- Remove from the oven, open the parcel and place the brie in the paper on a platter.
- Gently heat the vino cotto and honey in a small pot (or 40 seconds in a bowl in the microwave) and pour over the warmed cheese, fruit and nuts.
- Serve warm with fresh bread, crostini or gourmet crackers.
Cooking Notes
- ● You could also combine all compote ingredients, including honey and vino cotto, in a saucepan and serve warmed spooned over a room temperature cheese and simply allow the heat to warm the cheese. It won’t be as gooey, but it will sit longer on the table.
- ● Swap – Brie for strong blue cheese and serve next to the warm compote rather than heating. Serve with fresh bread. Swap – Rocket for steamed broccolini
