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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.
1 cup goat milk
1 1/2 cups sugar
2 McCormick® Cinnamon Sticks
1 teaspoon McCormick® Anise Seed
1 teaspoon baking soda
1 teaspoon McCormick® Pure Vanilla Extract
2 tablespoons Cajeta Sauce with Anise
1/4 cup chopped dried apricots
1/4 cup chopped dried dates
1 round (8 ounces) Brie cheese, at room temperature
2 tablespoons sliced almonds
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.
Store leftover Cajeta Sauce with Anise in refrigerator up to 2 weeks.
(Amount per serving)