Ontario-crafted Double Crème Brie from St-Albert Cheese and Henry of Pelham's flagship Baco Noir are a divine pairing further elevated in Auberge du Pommier Chef Tim Schulte's gorgeous, harvest-inspired Baked Ontario Double Creme Brie with Nuts, Cranberries, Caramelized Honey & Thyme.
This decadent baked Brie presents a beautiful medley of nutty, sweet and savoury flavours with each bite. Perfect for family dinners as a side or as an appetizer, it's a wonderful addition to any harvest or thanksgiving table spread.
Preheat oven to 350 degrees F.
Place Brie on a rimmed baking sheet or a 5-inch cast iron skillet, sprinkle with brown sugar.
Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, thyme and orange zest.
Bring to a boil, reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in chopped nuts and cranberries.
Serve Brie warm topped with nut and cranberry mixture, serve with crackers or baguette.