Ingredients
The following ingredients have 2 Servings
- 1/2 tablespoon canola or vegetable oil
- 1/2 onion, finely diced
- 2 1/2 cups cherries, pitted, quartered (including juice)
- 1/2 teaspoon coriander seeds, lightly toasted, crushed
- 1 chipotle in adobo, seeds removed and chopped (be careful to avoid touching eyes or nose after handling seeds – they will burn)
- 1/4 cup cider vinegar
- 1/2 cup brown sugar
- ground cloves
- 1/4 cup slivered almonds, toasted
- 1 round of Brie (6-8 oz)
Instruction
- Heat oil in small saucepan over medium-hi heat.
- Add onions and coriander seeds and cook until onions begin to soften, about 2 minutes.
- Add cherries with juice, chipotle, vinegar, sugar and cloves. Bring to boil and then reduce heat, simmering uncovered for about 30 minutes.
- Stir in almond slivers. Take off heat and allow mixture to cool.
- If making ahead of time, transfer to glass jars with lids (either two ½-pint jars or one 1-pint jar). Refrigerate until ready to use.
- Preheat broiler.
- Trim off white rind from top of brie, being careful not to waste too much cheese.
- Place trimmed brie in broiler safe dish. Score top of brie lightly, to allow chutney juices to seep into cheese.
- Spoon desired amount of chutney on top of brie. (For a 6 oz. round, I used 4 generous teaspoons).
- Broil for 5-7 minutes, checking to make sure almonds do not burn.
- Place on serving plate and enjoy.
