110min 4 ppl
Warm Brie with Armagnac Prunes
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 8 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 22g
Carbs 28g
Fats 38g
About this dish
A whole Brie de Meaux is scored, crowned with prunes macerated in Armagnac and brown sugar, then finished with a honeyed walnut crust before baking until molten. The result is a wobbling, jammy, deeply savory-sweet centrepiece meant to be scooped straight from the dish with torn sourdough.
Allergy Info
Dairy, Gluten, Sulphites, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fresh thymeleaves picked1 sprig
Dairy & Eggs
- Brie de Meauxone whole wheel500 g
- Unsalted buttersoftened1 tbsp
Dried Goods
- Pitted prunessoft, roughly chopped150 g
- Dark brown sugar1 tbsp
- Walnut halvesroughly chopped60 g
- Sourdough boulesliced, or baguette, to serve1 small
Spices & Seasonings
- Flaky sea salt0.5 tsp
- Black pepperfreshly ground0.25 tsp
Oils & Condiments
- Armagnac60 ml
- Runny honey1 tsp
Utensils
- Small baking dish
- Baking parchment
- Sharp knife
- Mixing bowl
Method
1
Combine the chopped prunes, Armagnac, dark brown sugar and thyme leaves in a small bowl and stir to coat.
Approx. 3 minutes
2
Cover and leave to macerate at room temperature for at least 1 hour, or up to 4 hours.
Approx. 60 minutes
3
Preheat the oven to 180°C fan (200°C conventional). Line a small baking dish or cast-iron skillet just large enough to hold the Brie with baking parchment.
Approx. 5 minutes
4
Mix the chopped walnuts with the softened butter, honey, salt and pepper in a small bowl until the nuts are evenly coated.
Approx. 3 minutes
5
Place the Brie in the prepared dish. Using a sharp knife, score the top rind in a crosshatch pattern, cutting only about 3–4mm deep.
Approx. 3 minutes
6
Spoon the macerated prune mixture evenly over the top of the Brie, then press the walnut mixture over the prunes in a loose, even layer.
Approx. 3 minutes
7
Bake on the middle shelf for 16–18 minutes, until the sides of the Brie visibly bulge and the walnut topping is deeply golden and fragrant — the cheese should wobble like set jelly when the dish is gently shaken.
Approx. 18 minutes
8
Remove from the oven and rest for 3 minutes before serving directly from the dish alongside sliced sourdough.
Approx. 3 minutes
