Brie with Bourbon Caramel Pecan Sauce
Ingredients List
For the Brie:
- 1 - sheet puff pastry, thawed
- 1 - 14 oz Brie wheel
- 1 - egg, slightly beaten, for glaze
For the Bourbon Caramel Pecan Sauce:
- 1/2 cup - whipping cream
- 1/2 cup - butter
- 1/2 cup - Domino® Dark Brown Sugar
- 1/2 cup - Domino® Granulated Sugar
- 2 tbsp. - light corn syrup
- 1 tbsp. - bourbon
- 1 cup - chopped pecans
Instructions
Serving Options: crackers or apple slices
On a lightly floured surface, roll out puff pastry large enough to bundle Brie. Gather pastry edges and tie with cotton twine to form decorative top. Place bundled Brie on a lined baking sheet (use parchment paper or waxed paper) and bake in the center of a preheated 375° F. oven for 20-25 minutes or until golden. Cover tip of bundle loosely with foil, if needed, to prevent over-browning. Snip cotton twine and remove before serving.
Meanwhile, combine cream, butter, sugars, corn syrup and bourbon in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3-4 minutes without stirring. Cool 2-3 minutes, then spoon around warm baked Brie on serving platter.