You can also make this into a tapa by filling mini fillo shells with the brie and a small spoonful on top. For a dessert, try serving on homemade vanilla ice cream. The figs can be made in advance and stored in the fridge for a couple of weeks.
Author: Liz Bokisch
Ingredients
1 bag of dried figs
1 bottle of Bokisch Late Harvest Graciano
1 cup brandy
1 large wedge of triple crème brie
Instructions
Mix all the ingredients together in a cast iron Dutch oven or soup pot.
Bring to a boil then simmer until the figs are reconstituted and the Graciano and brandy have reduced. (Add more wine/brandy if necessary)
Let cool, strain the figs (keep the juice) and chop into bite sized pieces.
Mix back into the juice and spoon over the brie upon serving.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/brie-with-marinated-figs