Recipe by Chef MB
SO delicious, and the topping isn't too sweet. I often make the topping in advance, then just heat the whole thing together right before serving. I usually make this for my annual cookie exchange, and everyone raves about it.
Top Review by grrrl genius
This is the ULTIMATE in girly chick food deliciousness and perfect for sharing with friends over a bottle of wine and good company! I substituted 2/3 - 3/4 can of whole berry cranberry sauce for fresh berries (so easy, and no fresh on hand). Omitted currant and cranberry juice (none on hand). Went heavy on ginger, cinnamon, nutmeg and allspice individually to taste (no combined pie spice on hand). Prepped and baked as suggested. Ate with sliced french baguette and apple slices. This turned out absolutely AMAZING, was the rave of the evening, and I will definitely be making this again! Tomorrow? Perhaps today? Sometime SOON! :D Thank you for posting this!
- 1 cup chopped fresh cranberries
- 1⁄2 cup chopped peeled pear
- 2 tablespoons honey
- 1 tablespoon currants
- 1⁄4 teaspoon pumpkin pie spice
- 3 tablespoons cranberry juice
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 15 ounces round ripe brie cheese
Directions See How It's Made
- Combine everything except the brie in a heavy saucepan. Bring to a boil over medium high heat. Cover, reduce heat and simmer 30 mins, stirring frequently.
- Uncover and cook 5 more minutes, or till slightly thickened. Cool to room temperature.
- Cut a circle in the top rind of the brie, leaving a 1/4" border. Carefully remove center circle of rind from cheese, leaving border intact.
- Place the brie in a pretty pie plate or on a small ovenproof platter.
- Spread cranberry mixture over top. Bake at 350 degrees for 12-15 mins, or just till cheese is bubbly.
- Serve immediately with french bread, crackers, or slices of apple or pear.