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Baked Brie is a
Cheese-Centric
Crowd Pleaser
Baked Brie With Blackberry
Compote and Spicy Candied Pecans
Makes 4 to 6 servings
For the compote:
3 cups blackberries
1/2 cup sugar
2 tablespoons water
1/2 teaspoon vanilla extract
For the pecans:
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch chilli powder
1 small egg white
1 tablespoon water
2 cups pecans
For the cheese:
2 Brie wheels
2 tablespoons olive oil
1 pomegranate, seeded
Fresh thyme sprigs
Multigrain crackers
1. For the compote: Combine blackberries, sugar, water,
and vanilla extract in a heavy-based saucepan.
2. Cover and cook over a medium heat, stirring from time
to time, until the blackberries are soft and jammy, about 12
to 15 minutes. Remove from heat and let cool to one side.
3. For the spicy candied pecans: Preheat the oven to 250 F.
Stir together sugar and spices in a large mixing bowl.
4. Whisk egg white with water in a separate bowl until
frothy. Toss pecans in egg white mixture before removing
and tossing in the spiced sugar to coat.
5. Spread out on a baking sheet lined with parchment paper.
Bake for 1 hour, turning over every 15 minutes, until
dry and crisp.
6. Remove from the oven and let cool to one side. Increase
oven to 350 F.
7. For the cheese: Remove the tops of the rinds from the
Brie wheels. Place the Brie on a baking sheet lined with
parchment paper.
8. Drizzle with olive oil before baking for 25 to 30 minutes
until melted and bubbling.
9. Remove from the oven and let cool briefly before topping
with the blackberry compote, spiced pecans, pomegranate
seeds, and thyme sprigs.
10. Serve with the multigrain crackers and any remaining
compote and pecans on the side. ä
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