Cranberry Pecan Baked Brie with a Honey-Maple Glaze
Ingredients
- 1 (8-ounce) brie cheese wheel
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 3 tablespoons butter, divided
- ¼ teaspoon ground cinnamon
- pinch of nutmeg
- pinch kosher salt
- zest of 1 orange
- ½ cup pecans, chopped
- ¼ cup dried cranberries
Instructions
Preheat oven to 350ºF.
Place brie wheel in the freezer for 10 to 15 minutes to firm up (this will make it easier to slice across).
Combine brown sugar, honey, maple syrup, 2 tablespoons butter, cinnamon, nutmeg, a pinch of salt, and orange zest in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally for 1 to 2 minutes (if the sauce is too thick add a little more maple syrup). Stir in pecans and cranberries.
- Remove the cheese from the freezer, unwrap, and slice across with a serrated knife
- Brush 1 tablespoon of softened butter on the bottom and sides of a ramekin. Place the bottom half of the cheese inside and fill with half of the pecan and cranberry mixture. Top with the remaining half of the cheese and transfer to the oven. Bake for 15 minutes.
- Remove the cheese from the oven, top with the remaining half of the cranberry pecan mixture, and place back in the oven for 5 minutes.