Brie 1 wheel (125g)
Eggs 2, beaten
Plain flour 1 cup
Bread crumbs 1 cup
Fresh rosemary 1 tablespoon, finely chopped
Rice bran oil , for frying
Peaches in fruit juice 400 gram can
Apple cider or white vinegar 2 tablespoons
Sugar 2 tablespoons
Caraway seeds 1 teaspoon
Mustard 1 tablespoon
Cut brie wheel into eight even-sized wedges. Place the beaten eggs, flour and breadcrumbs in separate bowls. Add the rosemary to the bread crumbs and combine. Dip each wedge of brie into the flour, then into the egg and lastly into the rosemary crumbs, coating well each time. Chill for 10 minutes or until ready to cook.
In a small saucepan combine peaches (and juice), vinegar, sugar, caraway seeds and mustard and simmer for 5 minutes. Mash or blend until peaches are finely chopped then simmer for 5 more minutes until syrupy and spoon-able.
Pour oil into a medium-sized saucepan to a depth of about 4-5cm and heat. Add two or three pieces of brie at a time and cook for 1-2 minutes or until golden.
Serve the golden brie wedges warm with the peach chutney.