In this video, Betty demonstrates how to make her Almond Apricot Brie with Gingersnaps. This is an elegant and festive dip that you may want to use during the holiday season. It is composed of Brie cheese, topped with apricot preserves, toasted almonds, brown sugar, and honey–then baked slowly in the oven until the cheese melts. Served with gingensnaps, it’s awesome! (You can also add a little Amaretto to the apricot preserves, if you like!)
Ingredients:
15 oz. round Brie cheese
2 tablespoons apricot preserves
1 tablespoon Amaretto liquer (optinal)
3 tablespoons sliced almonds, toasted
1/2 tablespoon brown sugar
1 tablespoon honey
gingersnaps (You may substitute vanilla wafers, Ritz crackers, or other cookies/crackers.)
Remove the rind from top of 15 oz. round of Brie cheese, cutting to within 1/2-inch of outsede edges. Place cheese on a large ovenproof plate that you can use for serving. Combine 2 tablespoons apricot preserves with 1 tablespoon Amaretto liquer (if desired). Spread mixture over the top of cheese. Sprinkle 3 tablespoons toasted, sliced almonds and 1/2 tablespoon brown sugar. Drizzle with 1 tablespoon honey. Bake at 300 degrees for approximately 12 to 15 minutes, or until cheese is beginning to melt. Serve immediately with gingersnaps. Scrumptious!
Duration : 0:7:59
[youtube m71W2GYE3Kc]
December 14th, 2009 at 8:48 am
i never ate the …
i never ate the brie coating imma try it soon! ΓΌ
December 14th, 2009 at 8:48 am
You are welcome! I …
You are welcome! I hope you enjoy the recipe–It’s great around the holiday season!
–Betty
December 14th, 2009 at 8:48 am
Yummo! (As Rachel …
Yummo! (As Rachel Ray says) Thank you, Betty.
December 14th, 2009 at 8:48 am
Linda, I think you …
Linda, I think you will *love* this recipe! And you can change it a lot–you could just use the sugar-free preserves–the slice almonds, brown sugar, and honey are just to fancy it up a bit. If you don’t want those calories, then just leave them off–the dip is still delicious! And you certainly can substitute vanilla biscuits!
I hope you are having a wonderful day!
(Hugs)
–Betty
December 14th, 2009 at 8:48 am
I love Brie Cheese. …
I love Brie Cheese.
When you started to put Apricot Jam as we call it onto the Brie I wasn’t sure but then when other things went on top….WOW! I think this would be SOO delicious!!
We also have Gingersnaps here but I do like the idea of the Vanilla biscuit. I know, you call our scones biscuits but we call cookies biscuits and cookies cookies…oh dear…teehee confusing sometimes.
Thankyou for yet another DELICOUS recipe!
Love and hugs xx
December 14th, 2009 at 8:48 am
Thanks for your …
Thanks for your lovely compliment!
–Betty
December 14th, 2009 at 8:48 am
Thanks for your …
Thanks for your lovely comment, Patsy! This is a little different from most of the sweets on the holiday table, and, as I mentioned to another viewer, you can cut down on the richness by omitting the brown sugar and/or honey–it’s great with just the sugar-free apricot preserves! But, I did dress it up a bit for the holiday table–and I’m leaving it up to individual choice as to whether to add the Amaretto!
–Betty
December 14th, 2009 at 8:48 am
You are welcome, …
You are welcome, Richelle! I know your Thanksgiving has passed, but you can use this any time of the year! Thanks for your sweet comment!
–Betty
December 14th, 2009 at 8:48 am
Thanks very much! …
Thanks very much! I hope you enjoy it!
–Betty
December 14th, 2009 at 8:48 am
Thanks for giving …
Thanks for giving this wonderful solution while I was away! I can’t wait to try your version–so different from mine, but it sounds so tasty! I love the pesto, the sundried tomatoes, the pine nuts, and serving it with crusty bread! Again, thanks for the tip!
–Betty
December 14th, 2009 at 8:48 am
It is super yummy, …
It is super yummy, and somewhat sweet-remember, there is a lot of cheese under that layer of sweetness. You may leave off thebrown sugar and honey, and just leave the sugar-free preserves-I’ve made it a lot that way, and it is very good! I just did this as a special presentation for the holidays, when most people allow themselves a little extra in terms of sweets. Also, you can substitute fat-free crackers in place of the gingersnaps, and that will save some sugar and fat! Thanks for commenting!
December 14th, 2009 at 8:48 am
Thanks, Kim! I …
Thanks, Kim! I hope you enjoy it!
–Betty
December 14th, 2009 at 8:48 am
Thanks so much! I …
Thanks so much! I really appreciate your comment!
–Betty
December 14th, 2009 at 8:48 am
I think that was a …
I think that was a flashback to sermons I listened to as a child! Thanks for commenting! You’re sweet, Mera!
–Betty
December 14th, 2009 at 8:48 am
Oh, I hope you try …
Oh, I hope you try the brie, Mera! It has such a lovely taste! Thanks for your sweet comment! Have a terrific day!
–Betty
December 14th, 2009 at 8:48 am
Thanks for your …
Thanks for your appreciation of my work!
–Betty
December 14th, 2009 at 8:48 am
Hi Amy!
Thanks for …
Hi Amy!
Thanks for your lovely comment! I wish I stayed in touch with you more often–you are such a breath of fresh air! I am getting bogged down in the work of YT and I will be taking a break from YT between Thanksgiving and Christmas! I think I will come back refreshed and be able to be more creative after clearing my head! I wish you and your family the Happiest Thanksgiving ever!
Love you, Amy!
–Betty
December 14th, 2009 at 8:48 am
That sounds great! …
That sounds great! I love brie on crackers, also! Thanks for your comment!
–Betty
December 14th, 2009 at 8:48 am
Hi Marc!
We love …
Hi Marc!
We love good foods, but we know to eat in moderation! I eat anything I like, just in very small portions! I also eat lots of fruits and vegetables and tuna–but the real key is to avoid eating a lot of anything that has a lot of calories. Thanks for your question!
–Betty
December 14th, 2009 at 8:48 am
Betty my darling, …
Betty my darling, this isn’t a recipe i’ll try tbh, but a reminder of your amazing creativity and will to try and enjoy just about anything and everything! x
December 14th, 2009 at 8:48 am
I think this is a …
I think this is a great recipe. Not everything on the table needs to be savory, but you dont want a bunch of typical sweets, either! This is a great idea.
December 14th, 2009 at 8:48 am
thank you betty! …
thank you betty! God bless!
December 14th, 2009 at 8:48 am
If you want a more …
If you want a more savory version, try fixing the brie same way but spread with pesto and chopped sundried tomatoes, and serve with crusty bread. You can also sprinkle some pine nuts on top. Very tasty. (I like both versions!)
December 14th, 2009 at 8:48 am
I never heard of …
I never heard of this but it looks great and so simple…you did great again
December 14th, 2009 at 8:48 am
Hi Betty Looks …
Hi Betty Looks super yummy but terribly sweet ??? Are the brown sugar and honey necessary on top of the preserves? Seems like a lot of sweetness?