Baked Brie with Grilled California Figs
Celebrating the Quality of California Figs
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Cooking tools:
- Blender
- Food processor
- Squeeze bottle
- Grill pan
- Pastry brush
- Fine-mesh sieve
- Saucepan
- Nonstick skillet
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
- Microwave
- Refrigerator
- Serving platter
Ingredients
- 1 teaspoon granulated sugar
- 4 cups balsamic vinegar
- 2 cups California Dried Figs, quartered
- 1½ cups shelled pistachios, toasted and divided
- ½ cup clarified butter
- 1 tablespoon granulated sugar
- salt and cayenne pepper; to taste
- 4 sheets phyllo dough
- 1/3 cup unsalted butter, melted
- 1 wheel Brie (8-inch)
- vegetable oil; as needed
- 8 California Fresh figs, cut in half lengthwise
- salt and pepper; to taste
- watercress; for garnish
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