Pan-Toasted Brie with a POM Reduction Sauce
TIME TO TABLE: 25 MINUTES PREP, 30 TO 45 MINUTES COOKING
Makes 8 servings.
POM Raspberry Reduction
1 1/2 cups pomegranate juice
1 cup pomegranate arils
3 cups fresh raspberries
1/2 cup balsamic vinegar
1 1/2 cups granulated sugar
1/4 cup pomegranate arils
1 lb. brie cheese sliced into 1-1/2" squares
1 box phyllo dough
2 oz. unsalted butter
POM Raspberry Reduction:
Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan.
Heat the mixture to a low simmer, and add the sugar.
Continue to simmer over low heat till it is thick enough to coat the back of a spoon (20 to 35 minutes).
Strain the reduction through a sieve to remove seeds, while pressing firmly with the back of a large spoon to release all the juices.
Continue to reduce over low heat if needed.
(Unused reduction can be stored in the refrigerator for up to 7 days.)
Melt butter in saucepan over low heat.
Slice phyllo dough lengthwise into 2" wide ribbons.
Roll/wrap individual brie squares in one ribbon of phyllo dough. Brush lightly with melted butter to hold closed.
Lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown.
Remove the wrapped brie from the pan, and place it on individual plates. Drizzle with warm pomegranate balsamic reduction. Garnish with fresh pomegranate arils, if desired.
Nutrients per Serving (2 oz. brie): 312 calories (193 calories from fat), 12g protein, 22g total fat (13g saturated), 18g carbohydrates, 1g dietary fiber, 71mg cholesterol, 13g total sugars, 145mcg vitamin A RE, 376mg sodium, 152mg potassium, 6mg vitamin C.