Baked Brie with Blackberry Compote and Candied Walnuts

Baked Brie with Blackberry Compote and Candied Walnuts
I am a huge fan of ooey, gooey melted cheese and although it's nice to get it in a meal with other things it's better to just go straight to it and make a dish that is melted cheese! Baked brie is the perfect way to do this! You simply need to bake the brie in its rind and then dig in, but you can garnish it with some flavours like in this baked brie with blackberry compote and candied walnuts! The sweet blackberry compote goes really well with the savoury melted brie and the crunchy candied walnuts add and amazing texture! This baked brie really does not take all that much effort especially if you make the blackberry sauce and the candied nuts a day ahead of time. Once you have them ready you simply need to bake the brie until it's all nice and melted and good, top it with them and dig in with crackers! This baked brie with blackberry compote and candied walnuts is perfect for the holidays, whether it's entertaining family for Christmas or Thanksgiving or its' friends for a New Years Eve party, or, lets be serious here, making a it just for yourself (because you deserve it)!

Baked Brie with Blackberry Compote and Candied Walnuts

Baked Brie with Blackberry Compote and Candied Walnuts

Baked Brie with Blackberry Compote and Candied Walnuts

Baked Brie with Blackberry Compote and Candied Walnuts

Baked Brie with Blackberry Compote and Candied Walnuts
Baked Brie with Blackberry Compote and Candied Walnuts

Baked Brie with Blackberry Compote and Candied Walnuts

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6

Ooey, gooey melted baked brie topped with a sweet and tangy blackberry sauce, candied walnuts and pomegranate!


ingredients
    For the candied walnuts:
  • 1 tablespoon unsalted butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup pecan halves
  • For the blackberry compote:
  • 1 cup blackberries
  • 1-3 tablespoons honey (or other sweetener)
  • 1 tablespoon lemon, freshly squeezed
  • 1 teaspoon orange zest
  • 1/2 teaspoon thyme, chopped
  • 1 teaspoon vanilla extract (optional)
  • For the baked brie:
  • 1 (1 pound) wheel brie, top rind trimmed off
  • 1/2 cup blackberries
  • 1/4 cup pomegranate arils
directions
    For the candied walnuts:
  1. Heat the butter, sugar, salt, cinnamon and cayenne in a non-stick skillet over medium heat until the sugar has melted and is simmering, add the nuts and cook until the sugar has is simmering again and the nuts are evenly coated.
  2. Pour the nuts onto a non-stick pan (or parchment paper or a silicon mat) and separate with forks before letting them cool.
  3. For the blackberry compote:
  4. Simmer the blackberries, honey, lemon, orange zest, thyme and vanilla extract in a saucepan over medium heat until the blackberries release their liquids to form a sauce and the sauce has simmered until thick, about 5-10 minutes.
  5. For the baked brie:
  6. Bake the brie in/on an oven safe dish in a preheated 350F/180C oven until melted, about 10 minutes.
  7. Remove from oven, top with the blackberry compote, fresh blackberries, candied walnuts, and pomegranate arils and enjoy while warm!

Note: The recipe for the candied pecans makes more than you will need for the baked brief tipping, which is fine since I usually snack on a lot of them before they make it to the brie anyways!

Option: Use pecans or other nut instead of walnuts.
Option: Use brown sugar in the candied walnuts.
Option: Add 1 tablespoon maple syrup to the candied pecans along with the sugar for a hint of maple.
Option: Add 1 teaspoon vanilla extract to the candied pecans along with the sugar for a hint of vanilla.
Option: Replace the blackberries with raspberries, strawberries, blueberries, etc.!
Nutrition Facts: Calories 345, Fat 25g (Saturated 13.1g, Trans 0), Cholesterol 77mg, Sodium 483mg, Carbs 14.5g (Fiber 2.3g, Sugars 9.6g), Protein 15.9g
Nutrition by: Nutritional facts powered by Edamam

9 comments:

marla {Family Fresh Cooking} said...

This looks so delicious Kevin!

Rose James said...

Kevin, what are the biscuits/bread you're serving with this? They look delicious! Do you have a recipe for them please?

Heather Christo said...

Kevin- this is just so beautiful and I can only imagine how delicious this is!

Coeur d'Alene Jane said...

Hi, Kevin,
Please advise what type of crackers are you showing with this recipe?
Thanks!

Jenny said...

Perfection right here! Love!!

Kevin Lynch said...

Rose James & Coeur d'Alene Jane: Those are store bought crackers, one in a cranberry and pumpkin seed and the other was a raisin and walnut. I am thinking that cracker recipes might be a new project to work on! :)

A SPICY PERSPECTIVE said...

Perfect for a new year's eve party!

Rose James said...

Kevin, get to work. I know you can come up with a suitable recipe! Happy new year to you!

Marianne Keenan said...

Hi Kevin
I just want to stick my head in Brie and inhale the lot.
Thank you for posting recipe.

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