½ Cup L.O.V.E.’s Black Cherry Balsamic Vinegar
½ Cup sugar
20 fresh cherries (pitted)
Round of brie
Croissant pastry dough
One French baguette
Pre-Heat Oven to 350 degrees. Boil in a sauce pan L.O.V.E.’s Black Cherry Balsamic Vinegar with sugar and all of the cherries for 10-15 minutes until reduced. (Should be a syrup/jam consistency). Let reduction cool in refrigerator. In a baking dish lay out the croissant pastry dough and squeeze some honey in the middle. Pour a little bit of the cherry reduction on top of the honey. Lay the brie on top. Grab the sides of the pastry dough and completely wrap the brie on all sides. Before closing the pastry over the top, squeeze more honey on the top of the brie and add more cherry reduction. Close up the pastry so that the brie is completely enclosed.
Bake in the oven at 350 degrees for 25 minutes (until golden brown on top). Top with more cherry reduction and a few fresh cherries before serving with a fresh baguette.
*This recipe is great with any of our Dark Balsamics…just match the fresh fruit to the fruit in the balsamic
(i.e. Strawberry Vinegar with fresh strawberries instead of cherries)*