I’m not really a cold weather girl but I do love fall….especially the seasonal flavors we can infuse into our cooking and baking. I recently had a friend ask me if I had any ideas for a “fall-themed” appetizer. I actually had to think on that one a little while. The first things that came to mind were all dessert ideas…apple crisp, pumpkin pie, etc. So after a little thought, a little creativity and (maybe) a little wine, I think I came up with some winners! Anyone that knows me knows that I hate following recipes…I like to add some of this, some of that. So feel free to adjust the spice amounts to your liking!

Baked Brie with Fall Spiced Compote

Serves 6
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy Dairy, Tree Nuts
Dietary Gluten Free, Vegetarian
Meal type Appetizer
Misc Serve Hot
By author Project Real Mom

Ingredients

  • 1 Round Brie Cheese
  • 1 Apple, Honeycrisp or Similar Variety (finely chopped)
  • 1/4 cup Dried Cranberries (chopped)
  • 1/4 cup Pecans (chopped and toasted)
  • 1/4 teaspoon Cinnamon
  • 1 pinch Cloves
  • 1 pinch Nutmeg
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Butter

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Toast pecans with 1 Tbsp butter in a saucepan over medium heat until lightly browned. When cool, chop into small pieces.
Step 3
Peel, core and chop apple into small pieces. Add chopped apple, 1 Tbsp Butter, brown sugar, cinnamon, cloves and nutmeg to saucepan. Chop dried cranberries and add to saucepan. Cook over medium heat until apples are soft (not soggy), stirring often. Add chopped pecans and heat through.
Step 4
Pour compote (apple cranberry mixture) over top of brie. Bake 5-10 minutes until brie is soft but not melted. Serve with whole grain crackers, crusty bread and apple wedges.

 

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