Baked Brie Peach Compote

How to Make Baked Brie Peach Compote

1. 1

   Step 1: Make the peach compote

   Combine the sliced peaches, brown sugar, lemon juice, butter and kosher salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the peaches break down and the mixture thickens, about 8–10 minutes; mash a few pieces with the back of a spoon for a saucy-but-chunky texture. Remove from heat and let the compote cool slightly while you prepare the Brie.

   For this step

   • 3 cupsRipe peaches, peeled if desired and sliced
   • 2 tbspLight brown sugar
   • 1 tbspFresh lemon juice
   • 1 tbspUnsalted butter
   • 1/4 tspKosher salt
   
2. 2

   Step 2: Preheat and prepare the Brie

   Heat the oven to 375°F (190°C). Unwrap the Brie and place the whole wheel in a small ovenproof dish or on a parchment-lined baking sheet; score the top rind in a shallow crosshatch if you like (this helps heat penetrate but keeps the wheel intact).

   For this step

   • 8 ozWheel of Brie (about 8 oz / 227 g)
3. 3

   Step 3: Top and bake

   Spoon the warm peach compote evenly over the top of the Brie. Bake for 12–15 minutes, until the cheese feels very soft and the top begins to bubble (the center will jiggle slightly). If you want a touch of caramel color, broil 1–90 seconds at the end — watch closely to avoid burning.
   
4. 4

   Step 4: Finish with honey and thyme

   Remove the Brie from the oven and let it rest 2 minutes. Drizzle the top with honey and scatter the chopped fresh thyme over the compote for a bright herbal lift.

   For this step

   • 2 tbspHoney (for drizzling)
   • 1 tspFresh thyme leaves, chopped
   
5. 5

   Step 5: Slice, serve and enjoy

   Slice the baked Brie into 6 wedges and serve with the sliced baguette rounds (toast the rounds if desired). Be careful — the cheese will be hot and oozy; transfer wedges to plates or allow guests to spoon onto crostini. Serves 6 (cut into 6 wedges).

   For this step

   • 1 small loafBaguette, sliced into rounds (about 12 slices)
   

1. Combine the sliced peaches, brown sugar, lemon juice, butter and kosher salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the peaches break down and the mixture thickens, about 8–10 minutes; mash a few pieces with the back of a spoon for a saucy-but-chunky texture. Remove from heat and let the compote cool slightly while you prepare the Brie.
2. Heat the oven to 375°F (190°C). Unwrap the Brie and place the whole wheel in a small ovenproof dish or on a parchment-lined baking sheet; score the top rind in a shallow crosshatch if you like (this helps heat penetrate but keeps the wheel intact).
3. Spoon the warm peach compote evenly over the top of the Brie. Bake for 12–15 minutes, until the cheese feels very soft and the top begins to bubble (the center will jiggle slightly). If you want a touch of caramel color, broil 1–90 seconds at the end — watch closely to avoid burning.
4. Remove the Brie from the oven and let it rest 2 minutes. Drizzle the top with honey and scatter the chopped fresh thyme over the compote for a bright herbal lift.
5. Slice the baked Brie into 6 wedges and serve with the sliced baguette rounds (toast the rounds if desired). Be careful — the cheese will be hot and oozy; transfer wedges to plates or allow guests to spoon onto crostini. Serves 6 (cut into 6 wedges).