This is incredibly moreish and yet so easy to make. Wow your guests with this beauty and serve it with crackers or toasted french bread slices.
Makes 8 servings
1 (16 ounce) wheel of Brie
1/2 cup unsalted butter (1 stick)
2 tbsp packed brown sugar
1/3 cup pure maple syrup
1 cup toasted and chopped pecans
1 tsp coarsely ground black pepper
crackers, to serve
Preheat the oven to 350 F
Shave off the top rind of the Brie.This is easier to do if you stick the Brie in the freezer for about 20 minutes first. If the Brie came in a wooden box, return it to the original container, if not, then make a makeshift “box” out of a few layers of aluminum foil, leaving the top of the Brie exposed.
Place the cheese on a rimmed baking sheet. Bake until warm and gooey,15 to 20 minutes. Remove from the oven and allow it to cool for 20 minutes before serving.
Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
While the Brie is cooling, make the praline sauce.
Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup and pecans. Cook, stirring constantly, until all the ingredients are well combined, 3 to 5 minutes.
Stir in the coarsely ground black pepper and remove from the heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a little.
Dollop the warm sauce over the baked cheese. (There may be extra praline sauce) Serve with crackers
** The praline sauce can be made the day before. To reheat, microwave in increments of 20 seconds, or heat in a small saucepan over medium-low heat until warm.