Baked Brie with Plum Preserves and Spiced Pecans

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Walkers Shortbread sent me the most amazing box full of goodies. This time not only did they send me a large selection of their fantasic cookies, for this shipment Walkers Shortbread partnered with Bonne Maman. Bonne Maman is the creator of gourmet, all-natural, preserves and jellies produced in France. Their preserves and jellies are made without the use of preservatives, artificial coloring, or high fructose corn syrup. I have been a long time fan of Bonne Maman's wonderful products. I adore the little jars, with their iconic red gingham lids that the preserves come in almost as much as I love the preserves and jellies themselves. So cute and delicious!! Anyway I was so excited about all the great products Walkers sent in this box. 

The theme for this shipment is Festive Recipes for Autumn and Holiday Entertaining. Walkers Shortbread included their Highland Oatcakes in this box. The oatcakes are a savory oat cracker, and like all Walkers products are made from all-natural ingredients. I had never tried Walkers oatcakes before. They have now become my go-to cracker for any cheese platter. The oatcakes have a wonderful nutty flavor from the oats that pairs beautifully with cheeses. 

The holiday season is busy so I decided to share this really simple but beautiful and delicious baked brie recipe. It takes very few ingredients and can be put together in matter of minutes. Perfect for the busy holiday season! 

Make the spiced pecans ahead of time and store them in an air-tight container for up to 2 weeks. Try not to eat all of the spiced pecans beforehand (it will be really tempting!) and you can throw this baked brie together in under 15 minutes! 

Baked Brie with Pomegranate and Apple

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I remember my first experience with a pomegranate quite clearly. I was about seven and my mom had gotten a couple pomegranate's from the store. My younger sister and I were very intrigued by this new fruit. Mom told us that inside a pomegranates were hundreds of seeds that looked like rubies that would popped when you bit them. So with this introduction, of course we couldn't wait to try a pomegranate.
After warning us the juice would stain our clothes, she cut open a pomegranate, gave us each a half and sent us out to the porch to eat it. She was right. The seeds did look like rubies! (I still think they look like little gems.) Anyway, I still remember biting into those ruby red seeds for the first time. I carefully picked each one out of the pith and bit it, the juice running down and staining my fingers. I'm sure our shirts were ruined but it was love a first bite.
When I heard that POM had a recipe contest open to blogger's, I couldn't wait to join in! I decided to make something festive. In the past I'd made an apple pomegranate crisp and I really like the combo of the apples and pomegranates. I thought I'd take that idea and combine it with one of my party favorites, baked brie.

Baked Brie with Pomegranate and Apple
1 8 ounce wheel of brie
1 sheet puff pastry, thawed
1 large Granny Smith apple, peeled and diced
1 POM Pomegranate, opened and seeds or arils removed (Click here for instructions on opening a pomegranate.)
1 TBS butter
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp. cardamon
pinch salt
1 tsp bourbon

1 egg beaten with 1 tsp water: for egg wash.

In a pan, melt butter over medium heat. Add apples, brown sugar, cinnamon, cardamom and salt. Cook for until apples begin to soften about 5-7 minutes. Add the bourbon and cook about a minute more. Remove from heat, stir in half of the pomegranate and let cool to room temp. reserve the rest of pomegranate for garnish.
Position a rack in the center of an oven and preheat to 375 degrees F (190 C). Line a baking sheet with parchment paper or silicon mat.

With a sharp knife, cut the cheese in half horizontally. On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the pomegranate apple mixture over it. Set the other half, sliced side down, over the pomegranate apple mixture and spread other half over the top.

Place the dough on a lightly floured surface and set the cheese in the center of the dough. Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese. Pinch the dough together in the center to seal. Brush the dough evenly with the egg wash and place on the prepared baking sheet.

Bake until the pastry is golden all over and crisp, 40 to 45 minutes. Let it rest for 5 minutes, then transfer to a platter and sprinkle remaining pomegranates over baked brie. Serve with crackers or sliced baguette.

And what goes better with brie than a PomPom -champagne with a splash of pomegranate juice. Perfect!