I had just the quencher in mind for our friends – a bottle or two of sauvignon blanc from another good “friend,” Kim Crawford. This wine is one of our favorites throughout the year, but it never seems better suited than these dog days of summer. The crisp undertones of fresh-cut grass, hints of grapefruit, and mellow nose seemed like a perfect pairing for some smooth baked brie and fresh fruit. As it turned out, this proved to be the case. For a little more information on this wine, take a look at the wine pairing information at the end of this post.
Never Miss Another Platter Talk Recipe
Baked Brie with Fresh Peach and Blueberry Compote
- 1 wheel brie
- 1 cup fresh peaches washed and unpeeled, diced into 1/2 inch pieces
- 1 cup fresh blueberries
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon corn starch
- 2 tablespoons fresh lemon juice
- 2 tablespoons cider vinegar
- Preheat oven to 300 degrees F
- Score rind of brie wheel around top perimeter but do not remove before baking.
- Place brie on oven-safe baking dish or pan and bake for 30 minutes
- Combine remaining ingredients in small sauce pan and gently fold until well combined
- Place sauce pan over medium heat and simmer until compote thickens and peaches are tender.
- Keep compote warm until brie comes out of oven
- Remove brie from oven after 15 minutes and remove top rind from wheel
- Spoon compote over warm wheel of brie
- Serve immediately with bread or crackers.
Suggested Wine Paring