Holiday Brie

This baked Brie is the holiday appetizer that disappears first at every party. A whole wheel of ripe Brie gets its top rind carefully cut away, then topped with a homemade cranberry-pear compote simmered with honey, currants, cranberry juice, and pumpkin pie spice. Twelve minutes in the oven and the cheese turns into a warm, gooey pool barely held in by its rind border.

The compote cooks for 35 minutes on the stovetop before it goes near the cheese. Fresh cranberries and chopped pear break down with the honey and red wine vinegar into a thick, jammy topping with a sweet-tart punch. That vinegar is the ingredient that keeps it from tasting like straight-up jam. It adds a sharpness that balances the richness of the melted Brie.

Cutting just the center of the top rind leaves a ¼-inch border that acts as a natural bowl. The exposed cheese melts while the rind wall holds everything in place.

Pro Tips

• Use a fully ripened Brie that gives slightly when pressed. Under-ripe Brie doesn’t melt properly and stays firm and chalky.
• Cool the compote completely before spreading it on the cheese. Hot compote will melt the Brie before it even goes in the oven.
• Use a sharp paring knife and a steady hand to cut the top rind circle. Score lightly first, then cut deeper.
• Serve immediately on an ovenproof platter with melba rounds, sliced apples, and sliced pears for dipping.

Variations

• Add a handful of chopped toasted pecans on top of the compote before baking for crunch.
• Swap pear for diced apple for a slightly firmer, tarter fruit in the compote.
• Drizzle with extra honey right out of the oven for a glossy, sweet finish.