Fruit 'n' Almond-Stuffed Brie

In a small saucepan with high sides, combine the almonds, apricots and brandy. Cook and stir over medium-low heat until liquid is almost evaporated.

Remove from the heat; set aside.

On a lightly floured surface, roll puff pastry into an 11-in. x 9-in. rectangle.

Cut cheese in half horizontally; place bottom half in the center of pastry.

Spread with half of the almond mixture. Top with remaining cheese and almond mixture.

Fold pastry around cheese; trim excess dough. Pinch edges to seal.

Place seam side down on ungreased baking sheet.

Brush with egg.

Bake at 375° for 30-35 minutes or until puffed and golden brown.

In a small saucepan, combine the sugar, cornstarch and water until smooth; add raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until slightly thickened. Strain and discard seeds.

Transfer sauce to a small pitcher or bowl; serve with stuffed Brie and crackers.