BAKED BRIE WITH BRANDIED PLUM & PECAN
Rich, ripe southern plums, paired with sweet brandy and pecans make for a very grown up preserve that serves up perfectly with your holiday boards. It’s rich and flavorful and really rather sophisticated.
Ingredients | plums, sugar, pecan, dates, brandy, water, lemon
Baked Brie with Brandied Plum & Pecan
One of our favorite recipes over the holidays is a baked brie. Any brie will work, but we love Moses Sleeper by Jasper Hill Farms.
Preheat your oven to 400F
Lay a sheet of phyllo dough horizontally on a smooth dry surface. Don’t worry if it breaks because you are going to brush the sheet covering it with clairfied butter, so you can put it together again.
Once you have a sheet laid out, brush with butter and place another sheet on top. You can also attach a section that may have broken off once the first layer of butter has been applied.
Repeat this process of topping the brushed phyllo sheet with a new phyllo sheet and then brush with butter until you have completed 4 sheets.
Place the brie in the center of the sheets and top with your Brandied Plum and Pecan. If your brie is larger and needs more that is included in the jar, use a second favorite preserve on one half of the top.
Fold sheet corners over the brie and bunch up in the center. Brush with more melted butter and place on a cookie sheet.
Bake at 400 for 20-30 minutes depending on the size of the brie.
Serve warm, with bread or crackers.
