Wine-Soaked Fig Brie
- 1 round Brie (250g)
- 8-10 dried mission figs
- 250ml dry red wine
- 250ml dry sherry
- 2 sprigs fresh sage
- 125ml cooking oil
Preheat the oven to 200°C. Remove cheese from wrapper and place in the Le Creuset Camembert Baker. Place in heated oven until the top slightly browns and the rind begins to break to release the cheese (approximately 10-12 minutes).
In a small saucepan, soak the figs in the red wine and sherry for 15 minutes. Place over moderate heat and cook for 10 minutes. Remove figs from the liquid and place in a bowl.
Continue to cook the sauce, about 8 minutes, reducing until it has a syrup-like consistency. Just before turning off the heat, toss in one sprig of sage and cook for 30 seconds, then turn off the heat and allow it to steep in the syrup.
Meanwhile, remove the leaves from the second sprig of fresh sage.
In a separate small sauté pan or cast iron skillet, heat the cooking oil for about 5 minutes. Flatten the sage leaves in your hands before you lay them in the cooking oil to fry. They will bubble initially, but once they stop bubbling they are ready, taking only about 30 seconds to fry. Carefully remove, using tweezers or small tongs. Cool on a paper towl.
Remove the sage from the syrup. Combine the syrup with the cooked figs. Use this to top your baked Brie cheese, then garnish with the fried sage.