Baked Brie With Apples, Dates & Pears

• 1/2 cup dates, pitted and chopped
• 1 small apple, peeled, cored and diced
• 1 small firm, ripe pear, peeled, cored and diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup chopped dried apricots
• 1/4 cup red wine
• 1/4 cup apple juice
• 1 2-lb. wheel Brie cheese, chilled
• 2 sourdough baguettes
• 4 large garlic cloves, cut in half lengthwise

1. 1. Mix fruit and pecans in a medium bowl. Cover with wine and apple juice and toss well. Refrigerate for least 3 hours, preferably overnight.
2. 2. Cut cold Brie wheel in half horizontally with a large serrated knife to make two disks. Place one layer, rind side down, in a glass pie pan. Drain liquid off the marinated fruit. Spread 2 1/4 cups of fruit over the brie, reserving remaining fruit for top.
3. 3. Place the remaining Brie disk on top of fruit mixture with the rind facing up. Spoon remaining fruit mixture in the center on top of the Brie.
4. 4. Seal with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
5. 5. Preheat oven at 350u0b0. Place very cold Brie on in a glass pie pan and bake uncovered for about 25 minutes.
6. 6. Slice baguettes into thin slices, place on a baking sheet and toast in 350u0b0 oven for 4 minutes. Remove from oven. Rub toasts with cut sides of garlic.
7. 7. Remove from oven and let cool for 5 to 10 minutes. Wipe melted cheese from edges of pie pan with a clean paper towel. Serve Brie in pie pan or transfer to a large serving platter. Place toasted baguette in a basket next to Brie.

dates, apple, firm, cranberries, pecans, apricots, red wine, apple juice, cheese, baguettes, garlic

Taken from food52.com/recipes/68180-baked-brie-with-apples-dates-pears (may not work)