Month: July 2014

Fruit topping for Brie

pg_frontThis quick and simple recipe has been a hit whenever I serve it. I got the recipe from a chef in Tucson.

1/4 c chopped dried apricots
1/4 c white raisins
1 tbls. sugar
1/2 c white wine ( I open a bottle of Shenanigans Pinot Grigio and then serve it with the finished product.)
Dijon mustard to taste

Put the ingredients with the exception of the mustard, in a small saucepan and bring to a boil, reduce heat and simmer until wine has dissipated and mixture becomes thick. Taste and add a little Dijon mustard.

SERVE over softened brie with a crisp cracker. Our Shenanigans Pinot Grigio or GFV Chardonnay are wonderful with this appetizer.


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