TC Recipe: Baked Brie & Orchard Fruit

January 17 2014

By Sous Chef Danielle Lewis
Suggested Pairing: 2011 Jesse Estate Pinot Noir
Serves 6

Baked Brie

The holidays have passed, but that doesn’t mean you have to stop enjoying rich flavors with wine and friends. And who doesn’t love baked brie? The very nature of warm, melted French brie enhanced by spice, bourbon, and pecans will be enough to gather family and friends around the table. And that is the perfect setting for a bottle of the 2011 Jesse Estate Pinot Noir. It’s lovely with this dish. The oak notes from the bourbon provide a nice bridge to the oak in the wine. The pecans add to the subtle tannic qualities of the Pinot Noir, and the rich cream flavor of the cheese melds with the fruit notes to make this a well-rounded pairing. This is a perfect party dish. Enjoy! – Executive Chef Benjamin Nadolny


  • ¼ cup Firmly Packed Brown Sugar
  • ½ tsp Cinnamon, ground
  • ¼ cup Chopped Pecans
  • 1 Tb Whiskey or Bourbon
  • 17.3 oz pkg Puff Pastry Sheets, Thawed
  • 1 piece Brie Cheese, 13.2 oz
  • 1 each Apple, Gala
  • 1 each Pear, Anjou
  • 2 bunches Red Grapes
  • Assorted Crackers


  1. Stir together brown sugar, cinnamon, chopped pecans, and whiskey.
  2. Place puff pastry on a lightly floured surface. Spread brown sugar and pecan mixture in a 5-inch circle in the center of the puff pastry sheet.
  3. Place brie round on top of pecan mixture.
  4. Wrap puff pastry around Brie, pinching to seal tightly.
  5. Place on a sheet tray folded side down and bake at 400 degrees for 25 to 30 minutes or until lightly brown.
  6. Cool for 10 minutes. Serve warm with sliced pears, apples, grapes, and assorted crackers.