Prep 8 mins
Cook 10 mins
From Paula Deen. Chill sugar and nut glaze for at least 24 hours.
- 1⁄4 cup packed brown sugar
- 1⁄4 cup chopped macadamia nuts or 1⁄4 cup pecans
- 1 tablespoon brandy
- 1 (14 ounce) brie round
- apple, wedges for serving
- pear, wedges for serving
- 2 -3 tablespoons lemon juice
- cracker, for serving
- In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
- Preheat oven to 500 degrees F.
- Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.
Brie lovers heaven!
Wow! I tried this tonight but didn't have 24 hours to chill the sugar and nut glaze. I put it in the refrigerator for about 30 minutes, and it still came out fabulous. Other than that, I made the recipe exactly as described except when I served it, it wasn't quite as soft as we like it, so I smooshed (the technical term) the sugar and nut glaze into the cheese by poking the top a few times, then stuck it back in the oven for 2 minutes. It came out perfect!!! As it came out of the oven, my husband came home from a day of fishing with his friends. They were just going to drop him off and get home (they were late and in trouble!) but when I took samples outside, they came in and didn't leave until it was completely gone, crust (is that what you call the outside of brie?) and all! Of the apples, pears and crackers, our favorites were the apples (there was just something about the combination), then the crackers, then the pear. Thank you for sharing this wonderful recipe, I would give it more stars if I could!