Baked Brie with Blackberry Compote and Candied Walnuts

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cup Blackberry
  • 1 tbsp Lemon, freshly squeezed
  • 1 tsp Orange, zest
  • 1/4 cup Pomegranate arils
  • 1/2 tsp Thyme

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecan, halves

• Dairy

  • 1 (1 pound wheel Brie
  • 1 tbsp Butter, unsalted

Found on closetcooking.com

Description

Ingredients

• 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
• 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)
• 1 (1 pound) wheel brie, top rind trimmed off
• 1/2 cup blackberries
• 1/4 cup pomegranate arils

Directions

• 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.
• Pour the nuts onto a non-stick pan (or parchment paper or a silicon mat) and separate with forks before letting them cool.
• 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.
• Bake the brie in/on an oven safe dish in a preheated 350F/180C oven until melted, about 10 minutes.
• Remove from oven, top with the blackberry compote, fresh blackberries, candied walnuts, and pomegranate arils and enjoy while warm!

Nutrition