Botrytis Recipes

Double Brie topped with pistachio nuts, encased in toffee

Match with a Hungarian Tokaj

Food and Wine Matching - Double Brie

Ingredients

  • 1 round of Double Brie
  • 2/3 cup of toasted pistachio nuts
  • 1 cup castor sugar
  • ½ cup water
  • Crackers

Method

  1. Place the cheese on a serving dish and allow it to sit at room temperature.
  2. To make the toffee, place the sugar and water in a small pot. Put this onto a high heat and allow it to bubble rapidly - but don't stir it.
  3. The toffee should turn slightly thick and have a slight golden tinge. Remove from heat and allow to sit and thicken further - it is very hot and is still cooking.
  4. Toast the nuts in a pan, constantly stirring.
  5. Once their colour changes to a light golden brown, remove and allow to cool before arranging on top of the cheese with the mint.
  6. After the toffee has rested for a few minutes quickly pour it on top of the cheese - it will set rapidly so be confident with your pouring.
  7. Serve with crackers of your choice.

Wine match

St Stephans Crown 3 Puttonyos Tokaji Aszu Budapest Hungary Botrytis Furmint 500ml

St. Stephan’s

Crown 3 Puttonyos Tokaji Aszú
Budapest HUNGARY, Botrytis Furmint 500mL

Dried fruits and nuts with hints of toffee and appealing spirity finish. The wine is rich yet remains fresh and clean throughout. A great introduction to the style.

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