Baked Brie with Spicy Cherry Candied Bacon

Difficulty: Easy

Heat level: 2.5/5

Ingredients:

• 1 whole (8-ounce) round of Brie cheese
• ¼ cup Maudite Cerise hot sauce
• ¼ cup pure maple syrup
• ½ cup walnuts, coarsely crushed
• ½ package (approximately 6 ounces) thick-cut bacon
• ¼ cup packed dark brown sugar, plus extra for sprinkling

Preparation:

Prepare the Maudite Cerise-Maple Glaze:

1. • In a small bowl, combine the Maudite Cerise fruit beer and maple syrup. Whisk to blend.

Prepare the Candied Bacon:

1. • Preheat oven to 350°F (175°C).
   • Line a baking sheet with aluminum foil. For crispier bacon, use a wire rack placed on the baking sheet.
   • Arrange the bacon strips in a single layer, ensuring they do not overlap.
   • Brush the top side of each bacon strip with the Maudite Cerise-maple glaze.
   • Generously sprinkle the bacon with brown sugar.
   • Bake for 10 minutes.
   • Flip the bacon strips. Brush with more glaze, and sprinkle with more brown sugar.
   • Bake for another 10 minutes.
   • Flip the bacon again  every 5 minutes until the bacon is deeply caramelized and crispy. (Total baking time will vary depending on bacon thickness.)
   • Transfer the candied bacon to a wire rack to cool for 30 minutes. Once cooled, coarsely chop the bacon.

Prepare the Baked Brie:

1. • Lightly score the top rind of the Brie in a crosshatch pattern, being careful not to cut through the sides. This allows the glaze to penetrate while preventing the cheese from melting out.
   • Brush the top and sides of the Brie with the remaining Maudite Cerise-maple glaze.
   • Evenly distribute the crushed walnuts over the top of the Brie.
   • Bake for 15 minutes, or until the Brie is softened and the walnuts are toasted.

Assemble and Serve:

• • Transfer the baked Brie to a serving platter.
  • Sprinkle the chopped candied bacon over the top.
  • Drizzle any remaining Maudite Cerise-maple glaze over the Brie and bacon.
  • Serve immediately with crackers, toasted baguette slices, or fruit.