Brie Glazed with Kiwifruit


  • ½ cup dried cranberries
  • 2 tablespoons currants
  • 3 tablespoons dark brown sugar
  • 1/8 teaspoon cloves, ground
  • ½ teaspoon minced fresh ginger root
  • ¼ teaspoon allspice, ground
  • ¼ teaspoon dry mustard
  • ¼ cup plus 2 tablespoons water
  • 1 California kiwifruit, peeled and chopped
  • 2 tablespoons pecan pieces
  • 1 small wheel of brie cheese

Place the cranberries, currants, brown sugar, cloves, ginger root, allspice, mustard and water in a medium saucepan. Cook gently over medium heat until the mixture comes to a boil. Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens into a jam like consistency, about 8-10 minutes. Remove from heat and allow to cool completely. When cool, stir in the chopped kiwi and pecan pieces.

Preheat oven to 350°F.

Place the whole brie on a parchment-lined cookie sheet. Spread with the cooled kiwi-cranberry marmalade over the top of the brie to coat the edges evenly.

Bake in the preheated oven for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate.

Serve immediately with crackers.

Serves approximately 12

Nutritional Analysis

  • Total Calories: 110
  • Calories from fat: 60
  • Percent Calories from fat: 50%
  • Total fat: 6 grams
  • Saturated fat: 3.5 grams
  • Cholesterol: 20 Mg
  • Sodium: 120Mg.
  • Carbohydrates: 9 grams
  • Sugar: 8 grams
  • Protein: 4 grams
  • Percent of daily values: Vitamin A 2%; Vitamin C 10%; Calcium 4%; Iron 2%;