GF Baked Brie Encroute with Port Wine Cherries

By llmc0

This incredible recipe will WOW your guests! The gluten free crust is crispy and the port wine cherries make a wonderful addition to the Brie.

Ingredients

• 1/2 recipe of Gluten Free Pie Crust (see my recipes)
• 1 5 inch wheel of brie
• 1 tsp fresh rosemary, chopped
• 2 Tbsp Sweet 101 Vanilla Spice Syrup, or 1/4 tsp vanilla and 1 tbsp brown sugar
• 1/2 cup Port Wine
• 2 Tbsp Balsamic vinegar
• 1 Tbsp sugar
• 1 cup dried Sour cherries (Montmorency)
• 1 egg

Details

Servings 16
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Make the GF pie Crust through refrigerating the disk of dough.

Stir to combine rosemary, syrup, wine, vinegar, and cherries in a small sauce pan. Add the cherries and bring the mixture to a simmer over medium heat. Continue simmering, stirring constantly, until the liquids make a thick sauce (about 10-15 min). When finished the mixture should be mostly cherries and should resemble jam. Cool to room temperature. Don't be alarmed if the cherries are very thick and sticky - they should cling together and be very sticky when cooled.

Remove the pie crust from the refrigerator and roll out to a 14" round between the two layers of parchment paper.

Preheat oven to 400 degrees. Using a warm serrated knife, cut the wheel of Brie horizontally in half. Spoon the cooled cherries into the middle of the bottom half of the brie and replace the other brie half on top of the cherries so the cherries are sandwiched by the two halves of brie.

Remove the top parchment paper from the pie dough and place the brie in the center of the round. Bringing the parchment paper up on one side, mold dough to the sides and top of the brie. Carefully peal away the parchment. Repeat with the other 3 sides, creasing and molding to the sides and top so that the brie is completely encased in the dough. Don't be afraid to press out the creases towards the top to close any holes in the top of the dough. Place seam side up on a greased cookie sheet.

Beat egg with 1 tbsp of water to make an egg wash and brush over the entire surface of the dough-encased brie.

Bake 20 minutes, or until golden brown. Remove and let sit 20-30 min before serving.