Considering my self a cheese cynosure and lover, I just had to try this baked brie with cranberry pecan sauce. It is certainly a party pleaser and is a welcomed addition at any social gathering.
I love brie with its earthy, fruity, mild, just about mushroom like texture and flavour. Combine this with a sauce make from honey, sugar, cinnamon, nutmeg, and the outcome is simply out of this world. Believe me, you family and friends will go crazy for the baked brie wheel. It is a fantastic idea for Thanksgiving and Christmas.
As always, give it a try and let us know what you think.
Baked Brie with Cranberry Pecan Sauce
If you have guests coming over and are looking for a crowd pleaser, look no further. This baked brie wheel with a simply delicious cranberry and pecan sauce will knock their socks off. It's simple to make and an elegant idea for any social gathering.
Remove the brie from the wrapper, place on a sheet pan, and bake at 350 degrees F or 180 degrees C for about 12 to 15 minutes. Remove, set aside, and allow it to cool.
In a small saucepan, combine the butter, honey, sugar, cinnamon, nutmeg, rosemary, and orange zest. Mix well and bring to a light boil over medium heat. Turn down the heat, stir, and simmer. Allow the mixture to bubble until it thickens and begins to caramelize. Add in the pecans and cranberries. Mix until well combined. Pour the mixture over the brie wheel.
Serve with the bread and enjoy your baked brie with pecan and cranberry sauce.
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 12g19%
- Sodium 210mg9%
- Total Carbohydrate 11g4%
- Dietary Fiber 0.8g4%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use pure honey in the sauce. For more of a maple flavour combine two cups of honey with 2 tablespoons of maple syrup.
The other ingredients can be altered according to your taste as well.