» Anthony Smook Chardonnay

Caramelized Brie

Finely slice the white rind off the top of the Brie and place on an oven proof plate. Mark 10 wedges shaped by scoring with a knife very lightly on the top of the Brie. Carefully arrange the five different toppings into each triangle shape, making sure that no 2 of the same are next to each other and that the nuts alternate with the fruit. Press the topping gently on the top of the Brie, then cover the Brie with its foil wrapping and refrigerate. Remove it only 5 minutes before serving. Put the sugar and water in a pot on high on the stove. Stir only to mix, not to dissolve, and do not stir while boiling. Boil on high until it turns golden. Remove from stove and pour evenly over the Brie and toppings. It will set almost immediately. The Brie can be substituted with Camembert.

Serve with a glass of Anthony’s lightly barrel fermented Chardonnay, which will compliment the walnuts, peacan nuts and dried fruit flavours in this decadent dessert.