Tuesday, February 7, 2012

Sugar and Nut Glazed Brie

This appetizer was so delicious that I forgot to take a picture until it was almost gone. I promise it looked a lot prettier when it came out of the oven. I used the Brie Baker from Crate & Barrel and it worked perfectly.

Sugar and Nut Glazed Brie
recipe slightly adapted from Paula Deen

1/3 cup packed brown sugar
1/3 cup chopped hazelnuts (macadamia nuts, walnuts or pecans)
1 heaping tablespoon Captain Morgan spiced rum (brandy or cognac)
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
French bread, sliced for serving

In a small bowl stir together the sugar, nuts, and rum. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 450ºF.

Place the brie on an ovenproof platter or pie plate. Bake for 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 3 minutes longer, or until the sugar melts.

Brush the fruit wedges with lemon juice and arrange them on a serving platter with the French bread slices.