Baked Brie with Apricot Chutney


  • 1/2 cup pear, chopped
  • 1/4 cup POLANER Sugar Free Apricot Preserves, or sugar free pineapple preserves
  • 2 tbls. finely chopped red bell pepper
  • 2 tbls. chopped onion
  • 2 tbls. raisins
  • 1 tablespoon vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 tbls. cashews, chopped


Preparation time: 15 minutes Cook time: 20 minutes Bake time: 15 minutes

COMBINE all ingredients except cheese and cashews in small pan over medium heat; bring to a boil,

stirring frequently. Reduce heat to low; simmer 15 to 20 minutes until thickened, stirring occasionally. Cool or refrigerate up to 3 days.

HEAT oven to 350°F.

PLACE brie on shallow ovenproof

dish; top with chutney.

BAKE 15 to 20 minutes until

cheese softens and is heated through.

SPRINKLE with cashews. Serve with

whole grain crackers or apple slices.

Makes 10 serving
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.