WOODFORD RESERVE BARRELHEAD BRIE
1 cup sugar
1 cup water
3 tablespoons Woodford Reserve Bourbon
1/4 cup dried apricots, diced
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup dried cherries
1/2 cup chopped, toasted hazelnuts
8 ounce brie, round
Minced fresh thyme and parsley
Combine the sugar and water in a small saucepan and simmer until the sugar dissolves. Stir in bourbon, dried fruit and toasted hazelnuts. Bring to a light simmer, remove from heat and set aside.
Place brie round on a baking dish that can go from oven to table, and also be used for final display (we used an iron skillet.).
Bake brie at 375 degrees for 8 to 10 minutes, until slightly puffed and warm.
Garnish with the fruit syrup mixture and fresh herbs. Serve with crackers.
(Note: You can use any leftover syrup for another brie, or as a garnish for pound cake or ice cream.)