Fall: Baked Brie with Honeyed Apples and Pecans
SELECTING gala APPLES:
Select Gala apples that are smooth skinned, shiny, deep colored, and free of blemishes or bruising. Gala apples have a red patterned top and will have a greenish tone underneath when they are unripe. The tone will turn to yellow or white when they have ripened. This is when their flavor is best. Gala apples are usually harvested from mid-August until mid-September. If you are lucky enough to have apple orchards near by like I am here in the North East, you can always contact your local farmers to inquire about the best time to purchase different varieties of apples.
STORING APPLES:
Store the Gala apple in the crisper section of your refrigerator until ready to use. Gala apples do not always store as well as other apple varieties, so purchase them as close to your desired preparation date as you can.
THE RECIPE:
8 oz wheel of Brie cheese
1 Gala apple, rinsed, cored and diced
3 Tbsp honey
1/4 cup Fresh Gourmet brand Honey Roasted Pecan Pieces
1 tsp cinnamon
2 tsp fresh picked thyme leaves (pre-rinsed and patted dry)
Unsalted butter, as needed to coat baking dish.
TO MAKE:
Place the par-baked apples on top of the brie wheel, prior to returning to the oven.
Preheat the oven to 350 degrees F.
In a medium bowl, mix together the diced apples, honey, cinnamon, and thyme leaves.
Transfer the apple mixture to a small baking dish that has been lightly coated with unsalted butter, using a paper towel.
Bake the apple mixture until the apples begin to soften but are still maintaining their shape (about 10 minutes), then remove from the oven.
Place the brie onto a brie baking dish, and top with the apple mixture. Bake the brie for another 10 minutes, and remove from oven.
Serve baked brie with crostini, crackers, or cinnamon pita chips along with charcuterie meats and any other desired accompaniments. We served ours with local meats from Daniele, baked crostini and flax seed crackers. Enjoy!