Brie with Raspberry Chipotle Sauce
The sauce can be made ahead, covered & refrigerated for up to 3 days. If raspberries aren’t available (or too expensive), substitute with cranberries & cranberry cocktail.
1 small 8 oz brie round
1 cup frozen raspberries
1/4 cup frozen raspberry concentrate
1/4 cup port wine or red wine
1 tablespoon chopped dried chipotle chiles in adobo
Set aside 1/4 cup of the raspberries on a paper towel.
Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
Reduce heat and simmer until slightly thickened, about 5 minutes.
Transfer to a sieve and press through into a bowl.
Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
Sprinkle with remaining raspberries and cut into wedges