Ingredients
1664 Blanc-Apricot Compote
- 6 cups apricots cut in half, pit removed and cut into large chunks
- 1 ¼ cups sugar
- 1 bottle Kronenbourg 1664 Blanc
- 1 vanilla bean split (optional)
- 1 tsp vanilla
Brie
- 1 small wheel triple cream brie
- 1 small shallot, peeled and sliced 1/16” thin
- 1 tsp rosemary, finely chopped
- 1 tsp olive oil
- 2 tbsp Kronenbourg 1664 Blanc
Bread
- 1 loaf sourdough bread
Garnish
- ⅓ cup walnuts, hazelnuts or pistachios

By Matthew Stowe
Laughing, drinking, and sharing food is one of life’s greatest moments. Enjoying a cold Kronenbourg 1664 Blanc and some delicious baked brie with friends is a perfect way to end off your patio evenings. The classic combination of warm gooey cheese, slightly sweet fruit compote and toasted nuts with just a hint of rosemary is delicious. Kronenbourg 1664 Blanc’s subtle spice and citrus notes offset the sweetness of the fruit and gives the dish a nice complexity. Spread it on a piece of toasted artisan bread to create the perfect bite.
Ingredients
1664 Blanc-Apricot Compote
- 6 cups apricots cut in half, pit removed and cut into large chunks
- 1 ¼ cups sugar
- 1 bottle Kronenbourg 1664 Blanc
- 1 vanilla bean split (optional)
- 1 tsp vanilla
Brie
- 1 small wheel triple cream brie
- 1 small shallot, peeled and sliced 1/16” thin
- 1 tsp rosemary, finely chopped
- 1 tsp olive oil
- 2 tbsp Kronenbourg 1664 Blanc
Bread
- 1 loaf sourdough bread
Garnish
- ⅓ cup walnuts, hazelnuts or pistachios