Brie, fruit and Xanté syrup
Ready in: 1 hour
- 500 g or 1.1 lbs brie
- 2 dl or 0.8 cups white balsamic vinaigrette
- 2 dl or 0.8 cups sugar
- 1 dl or 0.4 cups Xanté liqueur
In addition: figs, pears, roasted nuts
Prepare the sauce. Place the white balsamic vinaigrette and sugar in a pan. Cook on a low heat until the sauce has thickened to a syrup-like consistency – for about 20–30 minutes. Add the liqueur and continue to simmer for approximately 15 minutes on a low heat until the mixture thickens. The mixture will solidify when it cools.
Cool the syrup slightly and serve while still a little warm with cheese, fruit and nuts at room temperature. Remember to take the cheese out of the fridge in advance.