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A beaut blend of flavours to tickle the taste buds from the kitchens of
TJFoxxxx
This is fairly simple:
Baked Brie
Freeze a wheel of brie for about 45 minutes, slice the top off, spread with a couple tablespoons of guava jelly, wrap in refrigerated crescent roll dough, then bake at 350 degrees until the crust is golden brown (about 15-20 minutes).
Slice and enjoy!
Guava jelly is sweet, yet tart--it contrasts and compliments the creamy deliciousness of a well-aged brie.
To make a quick and easy guava jelly, take:
12 guavas, diced
Place in a pot and cover with water. Simmer half an hour until guavas are extremely soft. Let this set until cool.
Line a colander with muslin (cheesecloth will work--muslin works better), and strain into a bowl. Without squeezing, tie the corners of the muslin together, let this hang freely over the bowl to catch the drippings. (This should take about three hours.)
Lightly squeeze the remaining liquid from the bag. Compost the guava pulp.
Measure the guava "juice", pour into a saucepan. (This isn't rocket science--if you're good at eyeballing measurements, make a good guess.)
Then, for every cup of liquid, mix in 3/4 cup of sugar, plus 1 tablespoon lemon juice.
Boil this mixture until it becomes thick enough to coat a spoon. Let cool slightly, but pour into jars and seal whilst w
Allergy warning – recipe contains dairy products
A beaut blend of flavours to tickle the taste buds from the kitchens of
TJFoxxxx******************************This is fairly simple:
Baked Brie
Freeze a wheel of brie for about 45 minutes, slice the top off, spread with a couple tablespoons of guava jelly, wrap in refrigerated crescent roll dough, then bake at 350 degrees until the crust is golden brown (about 15-20 minutes).
Slice and enjoy!
Guava jelly is sweet, yet tart--it contrasts and compliments the creamy deliciousness of a well-aged brie.
To make a quick and easy guava jelly, take:
12 guavas, diced
Place in a pot and cover with water. Simmer half an hour until guavas are extremely soft. Let this set until cool.
Line a colander with muslin (cheesecloth will work--muslin works better), and strain into a bowl. Without squeezing, tie the corners of the muslin together, let this hang freely over the bowl to catch the drippings. (This should take about three hours.)
Lightly squeeze the remaining liquid from the bag. Compost the guava pulp.
Measure the guava "juice", pour into a saucepan. (This isn't rocket science--if you're good at eyeballing measurements, make a good guess.)
Then, for every cup of liquid, mix in 3/4 cup of sugar, plus 1 tablespoon lemon juice.
Boil this mixture until it becomes thick enough to coat a spoon. Let cool slightly, but pour into jars and seal whilst w
******************************Allergy warning – recipe contains dairy products
Category All / Tutorials
Species Unspecified / Any
Size 464 x 400px
File Size 62.8 kB
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