Apricot-Studded Brie

Ingredients

• 0.5 cup all-natural apricot nectar 
• 1 cup apricots dried diced
• 8 ounce round brie 
• 16 ounce cream cheese softened
• 6 servings garnishes: additional apricot and fig cutouts dried
• 0.5 cup figs dried diced
• 0.5 cup golden raisins 
• 0.3 cup honey 
• 0.3 cup rum light
• 6 servings powdered sugar sifted
• 2 ounce honey-roasted cashews coarsely chopped

Equipment

• frying pan
• sauce pan
• mixing bowl
• plastic wrap
• hand mixer
• cheesecloth

Directions

1. Combine first 3 ingredients in a medium saucepan; bring to a boil.
2. Add 1 cup apricots, 1/2 cup figs, and raisins; stir well and cook 1 minute.
3. Remove from heat. Cover and let stand 30 minutes.
4. Drain and reserve juice. Set fruit aside.
5. Remove rind from Brie.
6. Cut cheese into cubes.
7. Combine cream cheese and Brie in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in soaked fruit, cashews, and 1 tablespoon reserved juice.
8. Soak a triple layer of cheesecloth in remaining reserved juice; squeeze out excess moisture. Line an 8" round cakepan with cheesecloth. Spoon cheese mixture into pan, spreading evenly. Cover and chill overnight.
9. Remove cheese mixture from pan; discard cheesecloth. Coat surface of cheese with powdered sugar.
10. Garnish, if desired. Wrap in plastic wrap.
11. Serve with gingersnaps.