Pan Toasted Brie With A POM Reduction Sauce

POM Raspberry Reduction:

Combine pomegranate juice, 1 cup 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 to 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 pomegranate raspberry reduction and garnish with pomegranate arils if desired. Serve this pomegranate recipe.