Peach & Pecan Baked Brie

Summary

This recipe was inspired by a Christmas tradition my mom, sister and I share. Instead of a heavy, traditional Christmas dinner, we would make/buy a bunch of different fancy finger foods and appetizers to “graze” on all day. I still remember the first time I tried brie and how shocked I was at how it paired so well with both sweet and savory flavors. And it was so gooey. This baked brie recipe pairs peaches and pecans with the creaminess of brie and the buttery puff pastry crust. Basically, it’s perfect for breakfast, on a picnic, at a party, as a snack, as a dessert, whenever.

Your shopping list

Produce

• Peaches (for making your own peach spread, frozen peaches or a premade peach marmalade can also be used)

Dairy

• Eggs

Baking Items

• Brie (pick up one of the small cheese rounds usually in the deli section
• Brown sugar
• Spices, if you’re making peach spread from scratch:
  • Ground cinnamo
  • Ground cardamom
  • Ground cloves
  • Ground nutmeg

Pantry Items

• Chopped pecans

Frozen Foods

• Puff pastry

Equipment/tools you’ll need

For making peach spread

• Small saucepan
• Measuring spoons/cups
• Potato masher, food processor, or immersion blender
• Rubber spatula or wooden spoon

For making the baked brie

• Rolling pin
• Fork or whisk
• Brush (for brushing on egg wash)
• Nonstick spray
• Baking sheet

How to make peach spread

Ingredients:

• 2 cups of peaches (fresh = about 4 medium peaches or frozen)
• 1/8 cup of water (if using fresh peaches, not needed if using frozen)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 ground nutmeg

1. Peel and dice fresh peaches (or use frozen peaches that are already sliced/diced).
2. Heat peaches and water in small saucepan over medium heat.
3. Add brown sugar, ground cinnamon, cardamom, cloves, and/or nutmeg and stir to combine.
4. Cook until peaches soften (15 minutes) then use potato masher, food processor, or immesion blender to puree until it reaches a consistency you like.
5. Return the peach blend to the pot and continue to cook until all excess liquid is gone and the sauce begins to thicken (about 10 more minutes).
6. The peach butter will continue to thicken as it cools, so don’t be worried if it’s a little loose or runny. It’s okay to keep cooking on low until it reaches your desired thickness. Keep an eye on it and stir occasionally.
7. Let this cool before using it to assemble the peach & pecan baked brie.

Suggested pairings for baked brie

• Sliced apples
• Grapes
• Chopped walnuts, pecans, or almonds
• Baguette slices or crackers

✨ Bonus ✨

Please enjoy this timelapse of the process of setting up the food shots featured in this blog post. 📸

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