Blood Citrus & Honey Baked Brie

Blood Citrus & Honey Baked Unicorn Brie


  • 1 200 gm Unicorn Double Cream Brie
  • ¼ cup honey
  • 2 blood oranges, peeled and segmented
  • 2 blood limes, sliced into .5cm slices
  • Pinch of salt
  • Crusty French bread, to serve


Preheat the oven to 170˚C and line a baking tray with baking paper.

Place the honey in a medium sized, heavy based frying pan over medium heat. Bring the honey to the boil and simmer for 1 to 2 minutes, until the honey has reduced, but not burned. Remove from the heat and carefully add the blood orange segments, blood lime slices and salt. Stir the mixture carefully.

Place the mixture back on the heat and bring to the boil, simmer gently for a minute and remove from the heat. The mixture will thicken slightly as it cools.

Place the Unicorn Double Cream Brie on the baking paper lined tray and bake it in the preheated oven until it has coloured slightly and feels soft to the touch, around 10-15 minutes.

Gently remove the baked Unicorn Double Cream Brie to a serving plate and top with the warm honey citrus mixture, serve with crusty French bread.