Cajeta Fruit and Nut Warm Brie

Warm savory Brie and sweet Cajeta sauce are a match made in heaven. Keep the Cajeta Sauce with Anise on hand in your refrigerator so you’ll always be ready for impromptu entertaining. Photo credit: Naomi Robinson from Bakers Royale.

Serves: Makes 10 servings.
10 mins Prep time 7 mins Cook time
10 mins Prep time
7 mins Cook time
  • For the Cajeta Sauce with Anise, bring all ingredients except vanilla to boil in 5- to 6-quart Dutch oven on medium-high heat, stirring frequently. (It is important to keep stirring to prevent mixture from boiling over.) Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until sauce is reduced by half, coats the back of a spoon and is a deep brown caramel color. Carefully strain cajeta into medium heatproof bowl. Stir in vanilla. Cool to room temperature.

  • Preheat oven to 450°F. Mix dried fruit and 2 tablespoons Cajeta Sauce with Anise in small bowl.

  • Peel off top rind of Brie, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact). Place in pie plate or ovenproof dish. Top with dried fruit mixture. Sprinkle with almonds.

  • Bake 5 to 7 minutes or until cheese softens. Place Brie on serving plate. Serve with apple slices, crackers or French bread slices.

Cooking tip

Store leftover Cajeta Sauce with Anise in refrigerator up to 2 weeks.

Nutrition information

(Amount per serving)

  • Calories: 119Cholesterol: 23mg
  • Sodium: 153mgProtein: 5g
  • Total Fat: 7gFiber: 1g
  • Carbohydrate: 9g

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