$12.00
Chunks of Apricots & Mangos sautéed in white wine then blended with ginger root and lemon verbena. Great over brie or goat cheese for a quick and tasty hors d’oeuvre.
Preheat oven to 350. Slit the top of the Brie cheese and pour the compote on top of it. Top with sliced almonds. Bake without lid for 10 – 15 minutes just until cheese is melting. Serve on Baguettes or crackers.
Ingredients: sugar, water, apricots, white vinegar, mango, pectin, ginger root, lemon juice, chilies, lemon verbena
| Weight | 473 g |
|---|---|
| Dimensions | 8 × 8 × 9 cm |
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Kate Braunizer –
The Apricot Mango Brie Topper is my favourite. we use it on toast or as a glaze on a baked pie. Also, delicious mixed with chicken thighs, pepper and onions and baked-makes a tasty casserole
Kathleen Kelly –
The Apricot Mango Brie Topper is so tasty, not just on a baked brie but as a wonderful topping and marinade for chicken breasts. I do up the chicken breasts in this a few times a year now, and it has become one of my favourite chicken dinners. More simply, it is also just great on a morning piece of toast.