A brie wheel serves as a spectacular centerpiece and delicious appetizer.
1 sheet puff pastry, thawed
1 (14 ounce) Brie wheel
1 egg, slightly beaten, for glaze
Bourbon Caramel Pecan Sauce
1/2 cup cream, whipping
1/2 cup butter
1/2 cup C&H Pure Cane Dark Brown Sugar, firmly packed
1/2 cup C&H Pure Cane Granulated Sugar
2 tablespoon corn syrup, light
1 tablespoon bourbon
1 cup pecans, chopped
Crackers or apple slices
Brie: On lightly floured surface, roll out puff pastry large enough to bundle
Brie. Gather pastry edges and tie with cotton twine to form decorative top.
Place bundled Brie on lined baking sheet (use parchment paper or waxed paper)
and bake in the center of preheated 375 degrees F oven for 20-25 minutes or
until golden. Cover tip of bundle loosely with foil, if needed, to prevent over-browning.
Snip cotton twine and remove before serving.
Bourbon, Caramel Pecan Sauce: Combine cream, butter, sugars, corn syrup
and bourbon in heavy saucepan. Bring to a boil over medium heat, whisking occasionally.
Cover and continue to boil for 1 minute to wash sugar crystals from the sides
of the pan. Uncover and continue to boil for 3 to 4 minutes without stirring.
Cool for 2 to 3 minutes, then spoon around warm baked Brie on serving platter.
Yield: 12 to 15 servings | Bake 20 to 25 minutes
Recipe and photo credit: C&H Sugar, Inc. - chsugar.com