Baked Brie with Quince Jam
Serves 8
10 mins prep
65 mins cook
75 mins total
This baked brie is the appetizer you have to make. I made this for Thanksgiving and it disappeared soon after I placed it on my kitchen counter with squeals of delight.
Quince Jam:
Baked Brie:
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Quince Jam:
Grate the quince, including the peel with a cheese grater.
In a large stockpot bring water to a boil.
Add the grated quince, orange juice, and orange zest.
Reduce heat and simmer until the quince is soft, about 15 minutes.
Add the sugar and cinnamon and bring to a boil again. Stir to dissolve sugar.
Lower the heat to medium-high. Cook uncovered, stirring occasionally until quince jam thickens to desired consistency and water evaporates, about 40 to 50 minutes.
With a potato masher, mash the cooked preserves for a smooth texture.
Baked Brie:
Preheat oven to 350 degrees F.
Place the brie on a sheet pan covered with parchment paper.
Bake for 6 to 8 minutes, or until it starts to ooze but not melt.
Serve baked brie topped with jam, pomegranate seeds, and almonds; serve with crackers.
