Baked Brie with Nuts and Dried Fruit

I like to buy big hunks of Parmigiano-Reggiano, Manchego, Gruyère, Mexican Queso and Brie, among others. If they only sold Cowgirl Creamery cheeses, my life would be complete (well, maybe… but it would be a nice start).

For the mix of nuts and fruit, I have found that cashews, pecans and walnuts work very well. Considering the fruit, I always include apricots, cherries and quartered figs. I also like diced prunes and sometimes I’ll throw in some raisins, both regular and golden. Cranberries are a nice tangy foil to the sweet coating. Use what you like best and steer the flavors towards your taste. Make it your own!

In addition to sliced baguettes and crackers, Linda advises that thin slices of crisp, tart apples and Fuyu persimmons work well as “delivery agents” for the irresistible combination of warm, soft brie complimented by candied nuts and fruits.

1 big round of double crème Brie (19.6 ounces), such as Alouette or Président
Oil spray
2 to 2-1/2 cups mixed nuts and dried fruits
3/4 cup brown sugar, packed
2 Tbsps salted butter
1 tsp ground cinnamon
1/4 cup or a little more, as needed, Orange Liqueur, such as: Grand Marnier, or Bols Triple Sec, or Cointreau
the peel grated from 1 lemon or 1 orange, optional
1 or 2 baguettes, sliced thin
Assorted water crackers


  1. Adjust rack to middle of oven and preheat to 350°F.
  2. Unwrap and discard paper encasing the whole brie; do not remove edible rind. Lightly mist pie plate with oil spray. Place brie in pie plate.
  3. In a medium saucepan (about 3-quart), bring brown sugar, butter, cinnamon and orange liqueur (Grand Marnier, Bols Triple Sec, or Cointreau) to a boil. Boil for 1-2 minutes to really melt sugar and to make the mixture a glaze. Add nuts and fruits and stir well until glaze is evenly distributed throughout nut and fruit mixture. Quickly scrape the mixture, mounding on top of the brie, and pile high.
  4. Bake for 20 minutes. Remove from oven and let sit for 20 minutes before transferring, with the aid of a wide spatula, to a decorative plate or cake stand. Serve with sliced French baguette, assorted crackers and if you like, slices of tart apples and Fuyu persimmons

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