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.
10m
PREP TIME
7m
COOK TIME
119
CALORIES
11
INGREDIENTS
Ingredients 10 Servings
- Cajeta Sauce with Anise (Mexican Caramel Sauce)
-
1
cup
goat milk
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Substitutions available
- half-and-half
- 1 1/2 cups sugar
- 2 McCormick® Cinnamon Sticks
- 1 teaspoon McCormick® Anise Seed
- 1 teaspoon baking soda
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- Fruit and Nut Brie
- 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
INSTRUCTIONS
- 1 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.
- 2 Preheat oven to 450°F. Mix dried fruit and 2 tablespoons Cajeta Sauce with Anise in small bowl.
- 3 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.
- 4 Bake 5 to 7 minutes or until cheese softens. Place Brie on serving plate. Serve with apple slices, crackers or French bread slices.
TIPS AND TRICKS
Store leftover Cajeta Sauce with Anise in refrigerator up to 2 weeks.
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