1. Place the apricots and vermouth in a 2-quart saucepan over medium heat and simmer until liquid is absorbed. 2. Stir in the preserves and remove from heat.
3. Place the first piece of phyllo on a buttered baking sheet and brush with melted butter. Repeat with all sheets of phyllo.
4. Place the brie in the center and top with the apricot mixture.
5. Gather the pastry together over the cheese and apricots and pinch into an attractive bundle. Brush the outside completely with melted butter and sprinkle with sesame seeds. Bake in a pre-heated, 325-degree oven until golden brown and puffy, about 35 minutes.
6. Carefully transfer to a heat-proof serving platter. Serve warm with crackers or slices of French bread.
Vinegar Infusions (Three Variations)
Basic Vinegar Reduction
Ingredients:
2 cups inexpensive Balsamic vinegar
1 cup sugar
Steps:
1. Combine the vinegar and the sugar in a 2 quart non corrosive sauce pan over medium heat.
2. Bring to a simmer, stirring occasionally until the contents of the pan reduce by one half.
Makes 1 cup.
Herb Variation
While simmering add:
