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Mexican Baked Brie


1½ cups orange marmalade
¼ cup grand marnier
Puff pastry sheet


Slice banana very thinly. De-seed and chop jalapeño. Chop cilantro leaves. Toast almonds until golden.

In a saucepan, combine marmalade and grand marnier and cook until bubbly. Set aside one-quarter cup of mixture. Add jalapeños to remaining mixture and sauté until soft. Add cilantro and sauté approximately one minute. Remove from heat.

Slice brie down the middle, horizontally and place banana slices and small amount of orange mixture on top of bottom half. Top with other half of brie. Place pastry on oven safe platter and add the remaining bananas, orange mixture and toasted almonds; top with brie. Wrap pastry in a blanket form and turn over. Vent the brie and brush with beaten egg yolk. Bake at 350 degrees f until bubbly and golden brown. Let set for at least 10 minutes.

Drizzle with remaining orange mixture. Garnish with mandarin orange slices and orange spirals.

Serve with crisp, salty crackers.

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