- 6 ServingsServings
- California Raisin Chutney
- 1 package (15-ounce) California golden raisins
- 1 c. water
- 1/2 tsp. black peppercorns
- 2 tsp. cumin seeds
- 1 tbsp. minced garlic
- 1 c. granulated sugar
- 1/4 c. white vinegar
- 2 tbsp. chopped sun-dried tomatoes (packed in oil)
- 1/2 tsp. cayenne pepper
- 1-1/2 tsp. dried basil
- 1/4 tsp. ground cardamom
- 2 tsp. salt
- 1 tbsp. minced gingerroot
- 1 tsp. fennel seeds
- 1 (8-ounce) wheel Brie (plain)
- 1/2 cup finely chopped Granny Smith apples
- 1/3 cup California Raisin Chutney (above)
- 1 (12-inch) square thawed, frozen puff pastry
- 1 large lightly beaten egg
- 2 tablespoons water
1 Soak California golden raisins in lukewarm water for 30 minutes, until they are plump.
2 In a spice or a coffee grinder, grind black peppercorns and cumin and fennel seeds. Set aside.
3 In a food processor, coarsely chop soaked California golden raisins.
4 In a medium saucepan, heat California golden raisins, gingerroot, garlic, sugar and vinegar on medium-high for 5 minutes. Add the remaining ingredients and cook on medium heat about 10 minutes until syrup is thick and sticks to the spoon. Store Chutney in jars and refrigerate.
5 Heat oven to 375°F.
6 In small mixing bowl, combine apples and chutney. Spoon into center of Brie.
7 On lightly floured surface, roll puff pastry into 12-inch circle. Place Brie in center and lift pastry sheet edges to form a "twist tie". Pinch off excess dough and gently smooth ends for finished appearance.
8 Combine egg and water to make egg wash. Brush pastry liberally.
9 Bake on ungreased baking dish 25 to 30 minutes or until golden brown. Serve immediately.
Source: California Raisin Marketing Board