Baked Brie with Cherry & Pecan Topping
This recipe is perfect for the fall and winter months and easy to make. You can use frozen cherries or fresh pitted cherries.
Ingredients
1 lb. frozen or fresh cherries (pits removed)
1/8 c. rich aunty
1/8 c. not so vanilla
1/8 c. freshly squeezed lemon juice
1/8 c. water
1 tbsp. cornstarch
1/2 c. roughly chopped pecans
orange zest from 1/2 an orange
1 baguette lightly drizzled with olive oil and toasted or thick rustic crackers
Instruction
pre-heat your oven to 350 F
slice and toast your baguette and set aside
add your cherries, syrup, and lemon juice to a pot and place over medium heat
In a small bowl mix the water and cornstarch until no lumps remain
Once the cherry mixture is nice and warm, add the cornstarch mixture and stir well
Place your brie in a lightly greased baking dish (the grease helps clean up later) and put in the oven for 15-20 minutes or until squishy when lightly pressed in the center
Keep stirring the cherry mixture until the liquid thickens enough that when you pull the cherries to the side of the pot the liquid creeps back toward the center with the consistency of honey then add in your roughly chopped pecans
Remove the brie from the oven, place on your serving dish, and top with the cherry and pecan mixture
Garnish the dish with orange zest and serve with the toasted baguette or thick crackers
Make sure you wait 3-5 minutes before cutting into and enjoying the brie, as it will be very hot from the oven
