- apples and pears
- 9" wheel of brie or camenbert
- olive oil
- frozen blueberries
Core, and cut some apples and pears into slim wedges (for 20 people, maybe 3 or 4 of each fruit). Sprinkle with brown sugar, dot with butter. Cover and bake until halfway soft and caramelly.
Brush a wheel of brie or camenbert with a bit of olive oil. Put it in the oven with the apples and pears and bake until it's soft and collapsing.
While the brie bakes, throw some frozen unsweetened blueberries and a wee bit of water into a pan on medium heat. Stir occasionally until it makes a sauce. (For a 9-inch cheese wheel, maybe 1 cup of berries and a tablespoon of water). (The berries will leak water when they defrost, so don't add too much water off the bat.)
Carefully center the melty brie on a plate.
Arrange the warm apples and pears around it.
Pour hot blueberry sauce on top of the cheese.
Serve with crackers and lots of knives.
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