Baked Brie with blackberry compote and sugared pecans
Yield 10-12
Ingredients
- 1 cup pecan halves
- 1/2 tablespoon unsalted butter, melted and cooled
- 1-1/2 tablespoons light brown sugar
- 2 teaspoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 cups blackberries, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 large wheel of Brie, room temperature
- Handful of pomegranate seeds as garnish (optional)
- Fresh thyme leaves as garnish (optional)
- Crackers for serving
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper.
- Place pecans on the sheet and toast for 10 minutes or until fragrant.
- While the nuts are roasting, mix together the butter, brown sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
- Place the pecans into the mixture and make sure that they are evenly coated with the sugar mixture.
- Spread the pecans on the baking sheet on a single layer and return it to the oven.
- Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and allow to cool.
- In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla at medium heat, stirring continuously. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until the mixture is reduced and the liquid is syrupy.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Carefully slice away the top of the Brie rind and discard. Leave the sides intact.
- Bake wheel of Brie for 15 minutes or until melted.
- For plating, top baked Brie with blackberry compote and spicy candied pecans.
- Garnish with a few blackberries, pomegranate seeds, and fresh thyme leaves.
- Serve warm with crackers.
Courses Appetizer
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/super-bowl/baked-brie-blackberry-compote-sugared-pecans/