Cheese Swirled with Wine-Peppercorn Syrup

1. 1

   Combine wine, sugar, peppercorns and rosemary in small saucepan.

2. 2

   Bring to boil on medium heat.

3. 3

   Reduce heat to medium-low; simmer until mixture is reduced to 6 Tbsp.

4. 4

   (90 mL) (or 3 Tbsp.

5. 5

   [45 mL] for trial recipe).

6. 6

   Cool.

7. 7

   Place cheeses, butter and garlic in 12-qt.

8. 8

   bowl of electric mixer fitted with paddle attachment.

9. 9

   Beat on low speed 5 min.

10. 10

    or until well blended.

11. 11

    Add wine mixture; beat 20 sec.

12. 12

    or just until wine is blended with the cheese mixture.

13. 13

    Cover and refrigerate at least 2 hours or until firm.

14. 14

    For each serving: Portion 1 oz.

15. 15

    (30 g) of the cheese mixture onto small serving plate.

16. 16

    Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.