Walnut Praline Brie and Fruit Platter
Show: Paula's Best Dishes
Episode: Farmer's Market
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- Recipe categories: Fruit, Grapes, Cheese, Brie, Nuts,
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Total Reviews: 5
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By mcgaled_1744392
Sherwood Park
on November 06, 2011
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Has anyone ever tried it with Blue Agave Syrup... I wouldnt use corn syrup and maple syrup would be ok.. but I find it sometimes tooo sweet.
By rosirae_13050600
hollywood, 48
on August 05, 2010
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It's not surprising that the recipe would call for corn syrup, despite the fact that our bodies don't metabolize it. It's because the company that makes it is paying for advertisement.. duh.
Does this recipe really rely on corn syrup for flavor? I don't think so!
By price.cat_12154014
Florence, 56
on September 16, 2009
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I don't know why Paula chose to use corn syrup. Yuk! I have made this brie with walnut praline for years and I always use pure maple syrup. It doesn't get hard. Plus it tastes better than corn syrup! Try it, you will love the difference it makes when you use the maple syrup instead of the corn syrup.
By mrsrittz
ormond beach, FL
on September 13, 2009
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I agree with the reviewer above. I even reheated it a few times but almost as soon as the heat is off the sauce gets really hard. It tastes good and can be considered almost like brittle. I made it with pecan pieces and it was quite tasty. I could not try it with the brie since it was not soft enough to spread.
By jcatennisa_11778028
Baton Rouge, LA
on September 12, 2009
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The taste was great with that sauce but, unfortunately, the sauce got too hard too quick and separated from the cheese in small chunks. Maybe it needs a little more liquid.