HONEY ALMOND BLUEBERRY BRIE

HONEY ALMOND BLUEBERRY BRIE 4-6 ounce brie round 1/3 cup blueberry preserves 2 tablespoons Tate+Lyle® Honey Granules 1 cup blueberries (fresh or frozen) 1 tablespoon hot water 2 teaspoons corn starch 3 tablespoons crushed almonds In a small saucepan over medium heat combine the blueberry preserves, Tate+Lyle® Honey Granules and blueberries. Stir mixture well and bring to a simmer, let mixture simmer 7-8 minutes until the blueberries begin to burst and the granules are dissolved. In a small bowl combine one tablespoon hot water with the cornstarch and slowly pour it into the blueberry mixture while stirring. Remove from heat and allow to cool, stirring occasionally. Preheat oven to 350 degrees On a parchment lined pie plate bake the brie for 10-12 minutes. Carefully remove the brie from the pie plate and place on a serving tray pour the slightly cooled blueberry sauce over the brie and top with crushed almonds. Serve immediately.