My all-time favorite recipe using a prepared sweet jam or conserve would have to be baked brie in pastry. When it’s made with good ingredients, it’s transcendental; even when made with indifferent stuff from the corner store, it’s pretty great.

Take a small wheel of brie and spread the top thickly with jam or fruit conserve. (I’m thinking either Superfruit Europe, with currant and pomegranate, or the Superfruit South America, with maqui and passionfruit, would work well.) Then wrap the whole thing up in plain pastry crust, or a sheet of puff pastry, or a few layers of phyllo.

Seal the seams well, but don’t worry about making it fancy; it will bake up to a beautiful flaky golden crust. Cut a slash or two to allow steam to escape. Place on a baking sheet lined with parchment.

Brush the crust with egg wash (for puff pastry or pie crust; beat an egg with a teaspoon of water) or with melted butter (for phyllo) and bake at the temperature recommended for the particular pastry (noted on the package or in the recipe) until everything is golden brown.

Serve it with crackers or — even better! — a baguette, apple slices, or a bunch of dark grapes, or a pile of dried cherries, or a handful of nuts. It’s gorgeous.

http://huntingfortheverybest.wordpress.com/2009/12/03/crofters-superfruit-spread-giveaway/

Thanks for the opportunity!