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Get ready to spread some holiday cheer with our Boozy Brie, the ultimate cozy treat for merry mingling! This delightful appetizer features a warm, creamy wheel of brie cheese, infused with the sweetness of dark brown sugar and the nutty charm of Frangelico. Topped with sun-dried figs, crunchy pistachios, and a sprinkle of cinnamon, each bite is a taste of pure bliss.
Finish it off with a luscious cranberry walnut topping that combines the zesty brightness of orange peel and the delightful sweetness of Praline Pecan Liqueur. Serve this indulgent creation as you sip your favorite wine and listen to the smooth sounds of your favorite album on the record player. Whether you're gathering with friends or enjoying a quiet night in, this Boozy Brie is the perfect companion for those warm, cozy moments of the season. Cheers to holiday magic!
Ingredients
Boozy Brie
- 1- 8oz. wheel of brie cheese
- 2 tsp. of dark brown sugar
- 5-6 mediuim sun dried figs, chopped into quarters
- 1/2 cup of Frangelico
- a pinch of cinnamon
- 1/4 cup shelled pistachios, roughly chopped
- 1/2 cup of cranberry sauce (homemade or prepared whole berry)
- 1/2 cup of Praline Pecan Liqueur
- 1 tsp.grated orange peel
- 1/4 tsp. cinnamon
- 1/4 cup walnuts, chopped
Preparation
To make the boozy brie, pre-heat oven to 375 degrees. Place brie on a parchment lined sheet. Cut approximately 6-8 slits in the top of the brie with a knife and bake for approximately 12-15 minutes or until cheese starts to ooze. In a small saucepan, combine brown sugar, and frangelico over med-high heat, stirring until sugar dissolves. Add figs and pinch of cinnamon and cook over heat for 3-4 minutes. Remove from heat and pour over top of the brie top with chopped pistachios.
To make the cranberry walnut topping, combine cranberry sauce, Praline Pecan Liqueur, grated orange peel and cinnamon in a saucepan. Turn on medium high, stirring to combine ingredients. Bring to a light simmer and remove from heat. Set aside to cool slightly. The mixture will cool as it thickens. Pour sauce over baked brie and top with chopped walnuts.
To make the cranberry walnut topping, combine cranberry sauce, Praline Pecan Liqueur, grated orange peel and cinnamon in a saucepan. Turn on medium high, stirring to combine ingredients. Bring to a light simmer and remove from heat. Set aside to cool slightly. The mixture will cool as it thickens. Pour sauce over baked brie and top with chopped walnuts.
