Baked Brie With a Praline Sauce

Brie is a beautiful cheese to melt (or serve at room temperature) and add different toppings to. After leafing through a small collection of recipes I decided on this sweet one with maple syrup and pecans – two ingredients which won me over.  Plus I served it with apple slices (pear slices would be good too) and not just crackers.

This appetizer is perfect from the Cooking Channel, courtesy of Nealey Dozier with a couple of changes. For the next time I will reduce the amount of nuts from 1/2 to 1/3 cup. I also added 1/2 tsp. vanilla. I cut the original recipe in half as my Brie baker fits an 8 oz. wheel of cheese. It’s really a nice baker as the baked Brie stays warm in the ceramic dish, keeps the ingredients contained and also has a lid.

Brie is a soft, creamy cheese with an edible rind and it can be baked or served at room temperature. It lends itself to quite a few toppings such as  fruit preserves with a little zip or one of my favorites; hot pepper jelly. You can bake it in puff pastry with all kinds of flavored jams/jellies or preserves – your choice. Another version I want to try is with cranberries, pecans and bacon!

Would you like more ways to use Brie? Check out Brie Puffs with Michigan Dried Cherries or Flower Garden Brie.

Baked Brie with a Praline Sauce, Adapted

  • 8 oz. wheel of Brie
  • 1/4 cup unsalted butter
  • 1 tbsp. brown sugar packed
  • 1/6 cup maple syrup ( 2 tbsp. + 2 tsp.)
  • I added 1/2 tsp. of vanilla
  • 1/2 cup toasted and chopped pecans (next time I will only use 1/3 cup) – walnuts are fine too
  • 1/2 tsp. coarsely ground black pepper
  • serve with plain crackers such as water crackers, baguette slices or even some pear or apple slices

Preheat the oven to 350°F. Freeze the Brie for about 20 minutes. Shave off the top rind of the Brie leaving 1/4-inch border around the edges. I used a cheese slicer and a knife to get the rind off. You can see from  the picture I was a little sloppy in doing this. Place in a small baking dish and bake for 15-20 minutes until warm. Remove and allow to cool for another 15 minutes before serving.

While the Brie is cooking make your praline sauce. Melt the butter; add the brown sugar, maple syrup and pecans. Cook until all of the ingredients are combined for about 5 minutes. Stir in the black pepper, remove from heat and allow to cool for 5 minutes; it will thicken. Pour the warm sauce over the Brie and serve.

You really don’t need this much sauce but I used it all anyways – the more goodies the better! 

16 thoughts on “Baked Brie With a Praline Sauce

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