Baked Brie with Quince in Spiced Red Wine

Baked Brie is a festive and easy to make dish. The warmed, creamy cheese is served with crackers, fruit and nuts, and the combination of salty, sweet and creamy flavors is irresistible.
In the recipe here I aimed at making the dish even tastier, by using quince cooked in spiced red wine (recipe for which I’ve posted a few weeks ago, and can be found HERE) instead of plain fruit. I added the quince to the baking dish, along with the cheese, and baked them together, so that both cheese and quince were warm when served. To enhance the flavor and aroma, I turned the broiler on in the last minute of baking, and let it slightly caramelize and char the top of the cheese and quince. This tasty combination was then served with toasted bread, pecans and some arugula leaves. The arugula added a fresh, slightly bitter flavor, that balanced the sweetness of the dish perfectly.
This dish is perfect for easy entertaining. Try it and enjoy.

Notes:
* If you can’t find fresh quince, good quality preserves, or cooked pears or apples can be used instead.
* Make sure to use mature cheese, and to take it out of the fridge about an hour before using.
* I prefer to use Brie for this dish, as it has higher fat content, and is creamier when heated. However, Camembert cheese, which has lower fat content, can be used in the same manner. For an even creamier result, use triple cream Brie.
* If you don’t have broiler option in your oven to char the top, a torch can be used instead.

Makes: 6-8
Prep time for the quince: 15 minutes (see notes)
Cooking time for the quince: 1 hour
Prep time for the Brie: 5 minutes
Baking time for the dish: 10 minutes

Ingredients:
5-6 segments quince cooked in spiced red wine (from THIS recipe)
8 oz (225 grams) Brie, at room temperature
2 Tbs quince spiced red wine syrup
¼ tsp freshly ground 4 pepper mix
½ cup lightly toasted pecans
A handful of arugula leaves
Mini bread toasts, or crackers

1. Preheat the oven to 400F (205C). Bring both cheese and quince to room temperature.

2. Place the cheese in a 5.5“ (14cm) ceramic baking dish. With a small sharp knife, make superficial cuts over the rind. Add the quince segments around the cheese. Pour the quince syrup over and sprinkle the ground pepper.

3. Place in the oven and bake for 8 minutes. Turn the broiler on and keep the baking dish underneath it for 1-2 minutes (or use a torch), until the cheese and quince are lightly charred and caramelized.
4. Serve immediately, with mini bread toasts, pecans and fresh arugula.

 

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