Poached Cherries With Pistachios & Basil On Brie


  • 8oz Wheel of Brie Cheese
  • Sliced Baguette
  • 1/4 cup Pistachios
  • 1 tbsp Sea Salt, coarse
  • 1 tbsp Fresh Basil, chiffonade
  • 1 -14.5oz can Oregon Specialty Fruit Red Tart Cherries, drained, Reserve juice
Poached Red Tart Cherries


  1. Preheat oven to 350F.
  2. To poach cherries- in a medium saucepan, combine the wine, sugar, black pepper, cinnamon stick, and orange peel. Set over high heat and bring to a simmer, then add the cherries. Reduce heat and simmer until cherries are plump and tender about 7 minutes.
  3. Remove from heat and strain. Set the cherries aside and discard the cinnamon stick and orange peel.
  4. Return the poaching liquid to the saucepan and bring to a boil. Add cornstarch to ¼ cup cherry juice, stir into poaching liquid. Cook until thickened- about 5 minutes.
  5. Return cherries to sauce and simmer on low for 3 minutes.
  6. Crush pistachios with a mortar and pestle and combine with coarse sea salt.
  7. Place brie on parchment covered cookie sheet. Remove top rind with knife. Bake at 350F for 10 minutes or until center is soft.
  8. Transfer brie to serving platter, top with Cherry Compote.
  9. Garnish with crushed pistachios and salt mixture, and chiffonade of basil.
  10. Serve with thinly sliced baguettes.

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