Now here’s a good way to ring out 2012; gooey cheese topped with maple pecans and caramel. In this photo I used La Rougette – a buttery triple crème cheese enveloped in a rind that is both washed and bloomy – but brie is more familiar, and really – anything that will go gooey with heat will do.
If I was a dog, I’d roll in this.
Baked Brie with Maple-Pecan Praline
1/3 cup pecan halves
1 Tbsp. butter
2 Tbsp. brown sugar
3 Tbsp. pure maple syrup
small wheel or wedge of brie or La Rougette
Preheat the oven to 350F. In a small skillet, toast pecan halves in butter over medium heat until fragrant; add brown sugar and maple syrup and bring to a boil. Cook, stirring, for a minute, then remove from the heat.
Meanwhile, place a small wheel or wedge of brie or La Rougette on a foil-lined baking sheet and bake for 5-8 minutes, or until soft. Carefully transfer to a serving plate and cover with pecan praline. Serve warm, with a baguette. Serves 8.