Brie and Camembert with Brandied Fruit

[Company]

Makes 6 servings

• Nonstick cooking spray
• 4 to 4½ oz. Brie cheese, rind removed, cut into ½- to ¾-inch cubes
• 2 oz. Camembert cheese, rind removed, cut into ½- to ¾-inch cubes
• ½ cup chopped assorted dried fruits, such as cranberries, cherries, golden raisins, and/or apricots
• 1 Tbsp. butter
• ¼ cup packed brown sugar
• 2 Tbsp. brandy
• ½ cup chopped walnuts, toasted (tip p. 20)
• Crackers, crostini (recipe p. 19), and/or apple slices

Fast 3-minute cook time

Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. Lightly coat a 1½-qt. ceramic or glass baking dish with cooking spray; add cheeses and dried fruits. In a small saucepan combine butter, sugar, and brandy. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Pour mixture over cheese and dried fruit.

From heavy foil cut three 18×3-inch foil strips; fold in half lengthwise. Crisscross strips and place dish on top of crisscross. Use strips to place dish on steam rack. Fold strips inside pot. Lock the lid. Set an electric cooker on high pressure to cook 3 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 3 minutes. Remove from heat.

For both models, release pressure quickly. Carefully open lid. Use foil strips to lift dish out of pot. Sprinkle with walnuts. Serve warm with crackers, crostini, and/or apple slices.

Slow 2-hour low cook time

Lightly coat a 1½-qt. slow cooker with cooking spray. Add cheeses and dried fruits. In a small saucepan combine butter, sugar, and brandy. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Pour mixture over cheese and dried fruit. Cover and cook on low 2 to 3 hours. Sprinkle with walnuts. Serve warm with crackers, crostini, and/or apple slices.

Per ¼ cup dip 252 cal., 16 g fat (7 g sat. fat), 31 mg chol., 217 mg sodium, 19 g carb., 1 g fiber, 17 g sugars, 7 g pro.