Brown Sugar Pecan Maple Baked Brie, served with a lovely glass of wine, is perfect for an at-home happy hour with family and friends.
Ask anyone who knows me and they will tell you brie is my favorite cheese. Enter brown sugar maple pecan baked brie. If I do say so myself, this is one of the best appetizers I’ve made and I say that for a few reasons.
One…it’s just plain delicious.
Two…it’s super easy to make and three…it’s a pretty impressive dish. It looks nice and, well, who doesn’t love gooey cheese?! Plus, it not only pairs nicely with Harvey River Estate Rose but would work with other wines as well.
If you’re not familiar with Harvey River Estate Wines, they are a collection of wines from the Western Australia region. Grapes are sourced from the Geographe and Margaret River region.
Cabernet Sauvignon was blended with small and equal portions of merlot and grenache grapes to produce a light dry and delicate Rose.
It’s a clean but not too fruity fragrance with vanilla bean and rhubarb notes, balanced acid leading to a dry finish on the palate. It’s this dry finish that pairs nicely with the sweetness of the baked brie.
It used to be, many years ago, that when you thought of blush wine, the first that came to mind were White Zinfandel and White Grenache.
White Zin, as it’s sometimes affectionately called, is more sweet and fruity than a rose. The predominant grape variety is Zinfandel.
White Grenache, on the other hand, has more citrus notes and tends to be a bit higher in alcohol and lower in acidity. The predominant variety is Grenache.
Knowing I’m not a big fan of either of these wines I was hesitant to try a rose. There is no rose grape variety and as I mentioned above, the Harvey River Estate Rose is a blend of a few varieties. That’s probably why I liked it so much.
How do I serve Rosé wine?
Rosé should be served chilled to between 55 and 60 degrees F. After opening the bottle and pouring it into glasses, allow the bottle to sit on the table to sweat. The flavors will really begin to open up.
Unless you have a wide range of wine glasses at your disposal, use what is considered a white wine glass.
White and rosé wines can be served in the same glass, though not at the same time! Ideally, they need to be in a medium-sized glass with a tulip shape so the fresh, fruity characteristics are drawn up towards the top of the glass
- 1 (8 ounce) round brie cheese
- 4 tablespoons brown sugar
- 4 tablespoons pure maple syrup
- ½ cup chopped pecans
- Sliced baguette, crostini, apple slices (for serving)
- Preheat oven to 350 degrees F.
- Place brie on a small baking sheet lined with parchment, in a brie baker or a small oven proof dish such as a pyrex dish. Bake 15 - 20 minutes until softened. Remove and let cool about 5 minutes.
- While the brie cools, heat the brown sugar and maple syrup over low heat in a small saucepan. Stir until the sugar is dissolved. Stir in pecans until coated with mixture.
- Spoon over the brie and serve immediately.