Quote:
Originally Posted by Ecuadog
For "stuffing" the brie, I have bought Dalmatia Fig Spread in Publix. I think they might have the fig-orange one too.
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That sounds delicious but I can't sell my husband on anything with fig.
I did make the Brie En Croute and it was absolutely beautiful and so delicious. I decided against using honey and cherries so I used brown sugar and chopped pecans lightly sauteed in butter for the "stuffing". The brown sugar turned into a caramel which was awesome. That is Emeril's recipe. OMG.....I have to make it again.
My Brie did not leak and was picture perfect. I still can not believe I actually made it.