Ingredients2 1/2 pounds Concord grapes 1 1/2 cups sugar 1 (9.5 ounce) brie wheel 4 fresh figs, quartered Baguette, sliced and warmed
- Wash the grapes and remove the grapes from their stems. Put the grapes in a 4 quart cocotte and add 1/4 cup water. Bring the grapes to a boil, and then reduce heat, to a simmer, cover, and cook for 15 minutes, stirring occasionally. Most of the grapes will begin to seep their juices into the pot by 10 minutes, but continue cooking until the liquid is a slurry, with grape mash. Remove the pot from the stove and let cool.
- Strain the initial grape juice into a colander over a bowl. Use a damp piece of cheesecloth, folded in half press down on the grapes in the colander until the juice measures 2 cups. Strain the juice a second time through the cheese cloth without pressing to remove any tiny piecs that have pushed through the cloth into the juice. Discard the grape mash.
- Place the grape juice and sugar into a medium cocotte and bring the mixture to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the juice begins to thicken. Remove the syrup from the heat, put in a glass jar, and refrigerate until needed. The jelly will thicken more as it cools.
- Preheat the oven to 350 degrees F.
- Spread 1/4 cup Concord grape jelly over the bottom of a 7.5" round cast iron gratin (or other small oven safe dish). Place the wheel of brie on top of the jam.
- Place 1/4 cup of the Concord jam in a microwave safe dish and heat for 1 minute until the jam is pourable.
- Arrange 3/4 of the figs on top of and around the brie. Pour the jelly liquid over the fruit and brie and bake for 10 to 12 minutes, just until the brie softens but still holds it shape. Place small bunches of grapes and the reserved fig pieces on top of the brie. Serve immediately with warmed bread.