Baked Brie with Cherry and Shallot Compote

1                      Whole Brie cheese (8oz)

1 cup               Dried cherries

5                       Shallots (thinly sliced)

1 tbsp             Butter

1 cup               White Wine

1 sprig            Rosemary

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1 sprig           Oregano

1                      Bay leaf

Preheat oven to 375 F.

In a small saucepan on medium heat melt butter.  Add sliced shallots cook until slightly translucent.  Add dried cherries, ½ cup white wine, oregano, rosemary and a bay leaf.   Cook until shallots are caramelized. Remove from heat to cool.

Remove Brie from packaging and using a skewer pierce the Brie repeatedly making sure not to push through bottom of the cheese.  Slowly pour the remaining wine over the pierced Brie and allow to marinate for ½ hour.

Place the wine soaked Brie on a baking sheet lined with tin foil and parchment paper.  Spoon the cherry and shallot compote over Brie (be sure to remove rosemary & oregano sprigs plus bay leaf).  Bring corners of parchment together to make a package.

Bake in oven for 10 to 15 minutes until Brie is warm (not melted).  Serve warm with crackers of your choice.