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Pistachio Brie with Raspberry Sauce

Source of Recipe


Sage Restaurant



List of Ingredients



• -- Raspberry Sauce --
  
• 1 cup fresh or frozen raspberries
  
• 3 Tbsp sugar
  
• .
  
• -- Pistachio Brie --
  
• One 8-ounce round well-chilled brie cheese
  
• ½ cup all-purpose flour
  
• 1 large egg
  
• 2 tsp tepid water
  
• 2/3 cup fine-chopped or ground pistachio nuts
  
• Vegetable oil, for sautéing
  






Instructions



1. To make sauce:
   In a small saucepan, bring the raspberries and sugar slowly to a simmer over medium-low heat, stirring frequently. Once they begin to simmer and the sugar melts, continue simmering about 4 minutes. Let cool about 15 minutes, stirring periodically. Pass the mixture through a sieve to remove the seeds; discard the seeds. (Can be held several hours at room temperature or refrigerated up to 24 hours. Reheat over low heat before serving.)
   
   
2. To make Brie:
   With a sharp knife, cut the brie into four equal wedges. Place the flour on a plate. Combine the egg and water in a small bowl and whisk to combine. Place the nuts on another plate. Roll each cheese wedge in the flour, then in the egg mixture, and then dredge each in the pistachio nuts and place on paper towels.
   
   
3. Preheat the oven to 350° F.
   Place about ½-inch oil in a heavy skillet and heat to 350° over medium-high heat. Add the cheese wedges and cook 1 to 1½ minutes per side, or until nicely browned. Do not overcook, or you will have melted cheese. Remove the cheese to a baking dish and place in the oven about 3 minutes to dry and crisp the coating.
   To serve, place each wedge of brie on a warmed plate and pool about 2 tablespoons warm sauce on the plate. Serve warm.
   
   Makes 4 servings.