
Autumnal baked brie
BY: ANDREA ALDEN
The autumn baked brie with apples, cinnamon, pecans and cranberries was delicious. We ate it with our friends on a Sunday evening. And like almost everything I cook, the brie was eaten within minutes. But not because we are crazy, ravenous savages with no manners, but because the Brie was simply incredibly good. Do you have a recipe that is just “so good” that it disappears within seconds? Just tell us in the comments.
INGREDIENTS
- 1 wheel of Brie
- 1 medium-sized apple
- 30 g chopped pecans (or walnuts)
- 30 g dried cranberries
- 1 tbsp cinnamon
- 30 g brown sugar
- 1 tsp vanilla extract
- To serve with crackers or bread as desired
- If necessary. a soaked grill board made of maple or apple wood
PREPARATION
- Preheat the grill to approx. 220°C and prepare for indirect grilling.
- If necessary. Soak the grill board while preparing the topping.
- Add the apple, pecans, cranberries, cinnamon, brown sugar and vanilla to a saucepan. Bring to the boil and simmer until the mixture thickens and the apples become soft.
- Place the cheese on the soaked grill board or on a baking sheet lined with aluminum foil. Then add the hot apple mixture to the cheese.
- Bake the cheese over indirect heat for about 15 minutes or until the cheese bulges in the middle and the edges are slightly golden brown.
- Serve the hot cheese with bread, crackers, chips or sliced fruit as desired. Don't forget a suitable drink. Cider or wine go perfectly with cheese.
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