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Baked Brie and Fruit Confit Inspired from the Soussi Restaurant in Adams Morgan
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Don't forget to put the fruit confit on it!
I had the pan fried almond baked brie with fruit confit last night at Soussi Restaurant in Adams Morgan, and it was so good that I asked the waitress what was in it, and she gladly told me.
The fruit compote can be made of pretty much any fruit you like, just as long as it includes one citrus fruit. I'm going to make a combination of plums, oranges and pears just because I feel like it.
I don't think she gave me the full story, so I'm going to improv along the way with other brie recipes that I've researched, but it should turn out just as well. For the sake of easiness and health (I mean, this is a pretty fatty dish, so why make it even fattier?), I've decided to ditch Soussi's pan-fried method and stick to baking the brie. You can do what you want though, by all means.
NOTE: Please, please forget what I said about Soussi in this piece I wrote before for Destroy D.C.
Recipe:
1 1/4 lb wedge of brie
2 tbs brown sugar
1/4 c sliced almonds
1 tbs butter
Preheat the oven to 325 degrees. In a saucepan, melt butter and toss in the almonds until lightly toasted. Put the brie in a baking dish and cover with the sugar, and top with the almonds on all sides if possible. Bake in the oven for 10-15 minutes.
Fruit confit:
1 orange, sliced into bite size pieces
2 plums, sliced into bite size pieces
1 pear, sliced into bite sized pieces
pinch of nutmeg, cinnamon
1/2 c sugar
Put everything in a saucepan and bring to a boil. Lower heat to a simmer, and cook for about 15-20 minutes. You can add more sugar if you like.
Serve the brie with the confit poured gently on top, with the sauce dribbling down the side. Serve with toasted sliced french bread, crackers, and slices of pear.
