The perfect indulgence for all you Brie fans out there (like us, of course) :). And since cheeses like Brie and Camembert often go so well with tangy berry-like jam, me made our own tamarillo relish to accompany it. It was delicious, needless to say. So when you happen to find fresh tamarillos in one of your fruit markets, don't hesitate. You know what to do with it. :)
Recipe source: here.
Last year: Sprinkle butter cookies (Italian).
Two years ago: Potato puree with caramelized shallots and Parmesan, Pork in spice crust and Banana bread with nuts (American).
Ingredients (serves 2):
- 200 g Brie cheese
- one egg
- about 75 g breadcrumbs
- vegetable oil for frying
- one tamarillo
- 25 ml dry red wine
- 1 tablespoon red wine vinegar
- 2 tablespoons sugar
Prepare the cheese and tamarillo.
Cut each piece of Brie in approximately three equal triangles. Cut the tamarillo in half and scoop out its flesh with a spoon (the peel is not edible). Put the tamarillo insides and the rest of the ingredients for the relish in a small pot over low heat.
Let it cook for about 10 minutes, stirring once in a while, until it thickens and looks like this:
Remove from the heat and consider the relish done. Not to get to the Brie. Beat the egg in a bowl and add the breadcrumbs to another bowl. Dip each piece of Brie first through the egg, then breadcrumbs, then egg again and then breadcrumbs again.
Heat the oil in a large frying pan and fry the cheese, for about 2 minutes on each side:
Transfer to serving plates and add tamarillo relish on the side. Serve while the cheese is still hot and gooey in the middle. It's done, dig in! :)