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KCFM
(Metro News Service) Cheese is beloved all over the world. While cheese features more prominently in some cultures than others, its popularity still knows no bounds.
That popularity is something hosts can keep in mind as they plan to welcome loved ones into their homes during the holiday season. Couple the popularity of cheese with a little spice, as this recipe for "Baked Brie With Blackberry Compote and Spicy Candied Pecans" from Lines+Angles does, and hosts are sure to have a crowd pleaser on their hands.
Baked Brie With Blackberry Compote and Spicy Candied Pecans
Makes 4 to 6 servings
For the compote:
For the pecans:
For the cheese:
1. For the compote: Combine blackberries, sugar, water, and vanilla extract in a heavy-based saucepan.
2. Cover and cook over a medium heat, stirring from time to time, until the blackberries are soft and jammy, about 12 to 15 minutes. Remove from the heat and let cool to one side.
3. For the spicy candied pecans: Preheat the oven to 250°F. Stir together sugar and spices in a large mixing bowl.
4. Whisk egg white with water in a separate bowl until frothy. Toss pecans in egg white mixture before removing and tossing in the spiced sugar to coat.
5. Spread out on a baking sheet lined with parchment paper. Bake for 1 hour, turning over every 15 minutes, until dry and crisp.
6. Remove from the oven and cool to one side. Increase oven to 350°F.
7. For the cheese: Remove the tops of the rinds from the Brie wheels. Place the Brie on a baking sheet lined with parchment paper.
8. Drizzle with olive oil before baking for 25 to 30 minutes until melted and bubbling.
9. Remove from the oven and let cool briefly before topping with the blackberry compote, spiced pecans, pomegranate seeds, and thyme sprigs.
10. Serve with the multigrain crackers and any remaining compote and pecans on the side.
Baked Brie With Blackberry Compote and Spicy Candied Pecans
Baked brie is a cheese-centric crowd pleaser.
KCFM
Dec 4, 2025
(Metro News Service) Cheese is beloved all over the world. While cheese features more prominently in some cultures than others, its popularity still knows no bounds.That popularity is something hosts can keep in mind as they plan to welcome loved ones into their homes during the holiday season. Couple the popularity of cheese with a little spice, as this recipe for "Baked Brie With Blackberry Compote and Spicy Candied Pecans" from Lines+Angles does, and hosts are sure to have a crowd pleaser on their hands.
Baked Brie With Blackberry Compote and Spicy Candied Pecans
Makes 4 to 6 servings
For the compote:
- 3 cups of blackberries
- 1/2 cup of sugar
- 2 tablespoons of water
- 1/2 teaspoon vanilla extract
For the pecans:
- 1/2 cup of sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch chili powder
- 1 small egg white
- 1 tablespoon water
- 2 cups of pecans
For the cheese:
- 2 Brie wheels
- 2 tablespoons of olive oil
- 1 pomegranate, seeded
- Fresh thyme sprigs
- Multigrain crackers
1. For the compote: Combine blackberries, sugar, water, and vanilla extract in a heavy-based saucepan.
2. Cover and cook over a medium heat, stirring from time to time, until the blackberries are soft and jammy, about 12 to 15 minutes. Remove from the heat and let cool to one side.
3. For the spicy candied pecans: Preheat the oven to 250°F. Stir together sugar and spices in a large mixing bowl.
4. Whisk egg white with water in a separate bowl until frothy. Toss pecans in egg white mixture before removing and tossing in the spiced sugar to coat.
5. Spread out on a baking sheet lined with parchment paper. Bake for 1 hour, turning over every 15 minutes, until dry and crisp.
6. Remove from the oven and cool to one side. Increase oven to 350°F.
7. For the cheese: Remove the tops of the rinds from the Brie wheels. Place the Brie on a baking sheet lined with parchment paper.
8. Drizzle with olive oil before baking for 25 to 30 minutes until melted and bubbling.
9. Remove from the oven and let cool briefly before topping with the blackberry compote, spiced pecans, pomegranate seeds, and thyme sprigs.
10. Serve with the multigrain crackers and any remaining compote and pecans on the side.
