Apple Pecan Brie

I made this last night for a signing at The Kitchen Sync in Wenatchee. Not only is it incredibly easy, I can easily attribute at least a couple book sales to this recipe. The customers bit into it, picked up the book and stumbled out the door, overcome with the pure goodness of a sweet, caramel sauce, crunchy pecan and tart apple over rich, creamy Brie. 

Morgan Fraser at the Kitchen Sync in Wenatchee, showing off her books and the Apple Pecan Brie recipe she made from Savoring Leavenworth for the occasion!

Apple Pecan Brie

Contributed to Savoring Leavenworth: Pairing Local with Regional Recipes for Leavenworth, Peshastin and Cashmere by Kristin Wood, Icicle Ridge Winery.

Prep time: 10 minutes
Cook time: 8 minutes
Serves: 8

1/2 cup butter (1 stick)
1/3 cup brown sugar
1/3 cup white sugar
1 Granny Smith apple, diced
1/3 cup golden raisins
1/2 cup pecans, chopped
1 tablespoon lemon juice
1 wheel Brie cheese

Combine butter, brown sugar, white sugar, apple, golden raisins, pecans and lemon juice in a saucepan over medium-high heat. Bring to a boil and let boil for a few minutes. Pour the warm sauce over Brie and serve with crackers.
For best results, make the sauce ahead of time and warm it up when ready to serve.











Wine Pairing Suggestions:
Icicle Ridge Winery Ice Riesling
Pasek Cellars Blackberry Dessert Wine

Wine Tip:
Typically a wine should be sweeter than the food it’s paired with. Try this recipe with an ice wine or dessert wine.