Turn ordinary cheese and crackers into something extraordinary with this tower of brie and glistening fruits and nuts. Use any combination of dried fruits and experiment with various liqueurs.
1 5-ounce package each dried cranberries, dried Bing cherries, and dried apple slices
1/4 cup brown sugar
1 cup orange juice
1/2 cup brandy
1/2 cup water
1/2 teaspoon cinnamon
1 cup pecan halves
2 16-ounce wheels brie, chilled
In a deep skillet over medium heat, combine cranberries, cherries and apples. Add brown sugar, orange juice, brandy and water, stirring to combine. Bring mixture just to a boil. Lower heat, stir in cinnamon, and simmer until fruit is plump and mixture is slightly thickened, approximately 15 minutes. Remove from heat, stir in pecans, and set aside to cool. (Fruit mixture can be made several days ahead. Return to room temperature before proceeding with recipe.) Preheat oven to 350 degrees. Using a long serrated knife, carefully slice each Brie wheel in half crosswise to create four even slices. Place one slice, cut side up, in the center of an ovenproof serving platter and top with 1 4 of fruit mixture. Repeat process, placing final slice cut side down. Cover with remaining fruit mixture. Place torte in oven for 15 to 25 minutes, or until just warmed through. (Note: Keep an eye on the torte. If your oven runs hot, it may start to topple. If so, remove from the oven, rearrange layers, and proceed.)
To serve, slice warm torte into wedges and accompany with fresh baguette slices. Serves 10 generously.
