Pan-Toasted Brie With POM Reduction Sauce

POM-raspberry reduction:

• 1½ cups POM Wonderful 100% Pomegranate Juice
• 1 cup POM Wonderful Pomegranate Arils
• 3 cups fresh raspberries
• ½ cup balsamic vinegar
• 1½ cups granulated sugar

Pan-toasted Brie:

• ¼ cup POM Wonderful Pomegranate Arils
• 1 lb. brie cheese, sliced into 1½" squares
• 1 box phyllo dough
• 2 oz. unsalted butter
  

POM-raspberry reduction:

Combine POM Wonderful 100% Pomegranate Juice, 1 cup POM Wonderful Pomegranate Arils, raspberries, and balsamic vinegar in a small stainless steel (non-reactive) saucepan, heat to a low simmer and add the sugar. Continue to simmer over low heat until it is thick enough to coat the back of a spoon (20–35 minutes). Strain the reduction through a sieve to remove seeds while pressing firmly with the back of a large spoon to release all the juices, and continue to reduce over low heat if needed. (Unused reduction can be stored in the refrigerator for up to 7 days).

Pan-toasted Brie:

Melt butter in saucepan over low heat, slice phyllo dough lengthwise into 2" wide ribbons, roll/wrap individual brie squares in one ribbon of phyllo dough. Brush lightly with melted butter to hold closed, lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown, remove wrapped brie from pan and place on individual plates; drizzle with warm POM-raspberry reduction and garnish with pomegranate arils if desired.