Cheese Swirled with Wine-Peppercorn Syrup

• 3-1/3 cups dry red wine
• 1/4 cup granulated sugar
• 1 tsp. black peppercorns, crushed
• 1 tsp. dried green peppercorns, crushed
• 1 tsp. fresh rosemary, chopped
• 2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, at room temperature
• - PHILADELPHIA Original Cream Cheese, softened
• 1 cup butter, softened
• 1 tsp. garlic, minced
• - assorted crackers

1. Combine wine, sugar, crushed peppercorns and rosemary in small saucepan.
2. Bring to boil on medium heat.
3. Reduce heat to medium-low; simmer until mixture is reduced to 6 Tbsp.
4. (or 3 Tbsp.
5. for trial recipe).
6. Cool.
7. Place cheeses, butter and garlic in 12-qt.
8. bowl of electric mixer fitted with paddle attachment.
9. Beat on low speed 5 min.
10. or until well blended.
11. Add wine mixture; beat 20 sec.
12. or just until wine is blended with the cheese mixture.
13. Cover and refrigerate at least 2 hours or until firm.
14. For each serving: Portion 1 oz.
15. of the cheese mixture onto small serving plate.
16. Serve with the crackers.

red wine, granulated sugar, black peppercorns, green peppercorns, fresh rosemary, chedasharp, cream cheese, butter, garlic, crackers

Taken from www.kraftrecipes.com/recipes/-3164.aspx (may not work)