Back to Readers' Favorite Recipes Baked Brie with Apricot Chutney


1/2 cup chopped pear
1/4 cup POLANER Sugar Free Apricot or Sugar Free Pineapple Preserves
2 tablespoons finely chopped red bell pepper
2 tablespoons chopped onion
2 tablespoons raisins
1 tablespoon vinegar
1/4 teaspoon each ground ginger and cinnamon
1 (13-to 16-ounce) round Brie cheese
2 tablespoons chopped cashews


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 350F.

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.

Nutritional Information

Serving size: 1/10th of recipe
Yield: 10 servings
Nutrition: 149 Calories (64% from fat), 8 g Protein, 6 g Carbohydrate, 1 g Fat

From the good for you foods' people Maple Grove Farms of Vermont.

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