- In a bowl combine cherries, preserves, and, if desired, Cognac. Place one round of Brie in a 1-1/2- or 2-quart slow cooker; spoon half of cherry mixture on top of cheese in cooker. Add the second round of Brie and the remaining cherry mixture.
- Cover and cook on low-heat setting for about 3 hours or on high heat setting for 1 to 1-1/4 hours or until Brie is softened but not melted. (If no heat setting is available, cook for 2 hours.) Transfer to a serving platter.
- Just before serving, sprinkle Brie with pistachios. Serve with crackers or pear slices.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water
Prepare as directed above, except instead of cherries and cherry preserves, combine 1/2 cup raspberry preserves or jam, 1 tablespoon finely chopped canned chipotle peppers in adobo sauce,* and 1 teaspoon finely shredded orange peel. Sprinkle cooked Brie with 1/4 cup crumbled crisp-cooked bacon (4 slices) before serving. Serve Brie with toasted baguette-style French bread slices. Makes 20 servings.
Nutrition Facts per serving: 148 calories, 7 g protein, 14 g carb., 7 g total fat (4 g sat. fat), 24 mg chol., 0 g dietary fiber, 3% vit. A, 1% vit. C, 278 mg sodium, 5% calcium, 4% iron
Nutrition Facts (Cherry-Pistachio Brie)
- Per serving:
- 166 kcal cal.,
- 8 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 23 mg chol.,
- 145 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 14 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet