For the "Brady Cabernet" Blackberry Sauce:
1 cup "Brady Cabernet"
6 ounces frozen or fresh Blueberries
12 ounce bag fresh or frozen Blackberries
¾ cup sugar
Zest of half an orange
For the Baked Brie:
2 cups of the "Brady Cabernet” Blackberry Blueberry Sauce
1 sheet puff pastry
16 oz wheel of brie
1 tablespoon of water
Place the "Brady Cabernet" wine, blueberries, blackberries, sugar, and zest in a medium saucepan, and bring to a simmer over medium heat, stirring until sugar has dissolved.
Lower the heat and continue to simmer, uncovered, stirring occasionally, until Blueberries & Blackberries Burst and mixture has thickened slightly, 10 to 15 minutes. Remove from heat and cool completely. Sauce can be made up to a week ahead and stored in an airtight container in the refrigerator.
Preheat the oven to 425 degrees.
Lay the sheet of puff pastry on a clean, lightly floured surface and roll out slightly. Lay it in an 8-inch round ceramic baking dish.
Cut the wheel of brie in half horizontally. Spoon 1 cup of the Blackberry Blueberry Sauce onto the cheese and spread in an even layer. Top with the second half of the cheese, and spoon the rest of the cranberry sauce on top.
Fold the corners of the puff pastry over the brie and Blackberry Blueberry Sauce, gently stretching if necessary. Pinch the corners together to seal.
Beat the egg with the water and brush a thin layer on top of the puff pastry.
Place the ceramic baking dish on a baking sheet, and place the baking sheet in the oven. Bake for 25 to 35 minutes, until the puff pastry is fully baked and golden brown.
Cool the baked brie slightly, then serve with brioche toasts or other crackers.
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