Cheese is beloved all over the world. While cheese features more prominently in some cultures than others, its popularity still knows no bounds.
That popularity is something hosts can keep in mind as they plan to welcome loved ones into their homes during the holiday season. Couple the popularity of cheese with a little spice, as this recipe for “BakedBrieWithBlackberry Compote and Spicy Candied Pecans” from Lines+Angles does, and hosts are sure to have a crowd pleaser on their hands.
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 250F.Stirtogethersugarand 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.