Baked Brie with Jezebel Peaches Recipe

If you like soft, gooey cheese that stretches in embarrassing ways and a jammy, tangy topping that makes crackers feel like black-tie, you’ll want to know about this Baked Brie with Jezebel Peaches. It’s a sweet-and-spicy peach compote spooned over a melting wheel of Brie, baked until the rind gives and everything gets gloriously saucy. Fancy enough for guests, lazy enough for a weeknight splurge.

My little circus of a family eats this like it’s a ritual. My husband, bless him, will pretend he’s “just grabbing one bite” and then sit there with a smear of peach compote on his chin for the rest of dinner. Once I made it on a rainy Saturday and our kiddo called it “cheesy fruit pizza” and we all lost our minds laughing. It’s become our go-to when we need something comforting but slightly showy — holiday starter, Friday-night reward, or whenever we’re pretending to be adults who own more than two pans.

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I discovered the Jezebel twist by accident when I tried to “improve” a jar of peach jam with mustard and a splash of vinegar. It sounded wrong on paper and tasted scandalously right. The first time I wrapped a Brie wheel in puff pastry and torched the corner with too-high oven heat, it puffed into a sad, lopsided cloud — lesson learned: keep an eye on it, and rotate the pan. Also, I once forgot to score the top of the pastry and it exploded a little glorious cheesy geyser. We ate it anyway. No regrets.

Shopping Tips

– Produce/Fruit: Pick peaches that smell sweet and give slightly when pressed; if they’re rock hard, bring them home to ripen on the counter.
– Cheese: Buy a good-quality wheel of Brie—double or triple cream if you want extra decadence; avoid pre-sliced or overly stinky supermarket wedges.
– Baking Basics (Flour/Sugar/Leaveners): If you’re wrapping the Brie, use ready-rolled puff pastry from the freezer and thaw it in the fridge overnight to avoid sticky drama.
– Sweeteners: Brown sugar or peach preserves are great here — the preserves give body and shine, brown sugar deepens the caramel notes.
– Specialty Item: Dijon mustard (or a spicy brown mustard) is the small thing that adds a calm, vinegary backbone; don’t skip it.

Prep Ahead Ideas

– Slice the peaches and make the Jezebel-style compote a day ahead; it keeps beautifully in the fridge and actually develops more flavor.
– If using puff pastry, thaw it in the fridge the night before and keep it wrapped until assembly.
– Store the compote in a shallow airtight container; Brie can sit in its original box in the fridge for a day before baking. This makes the actual assembly and pop-in-the-oven moment super quick.

✔Time-Saving Tricks

– Use store-bought peach preserves plus a dash of vinegar and mustard when fresh peaches aren’t cooperating.
– Swap puff pastry for a pre-made tart shell or just bake the Brie unwrapped on a parchment-lined sheet for fewer dishes.
– Don’t rush the compote if you can help it; a gentle simmer concentrates the flavor faster than a frantic boil.

✔Common Mistakes

– Overcrowding the pan: pile the peaches on top and they steam instead of caramelize — give them a little breathing room.
– Baking too high: pastry can brown before the center melts; keep an eye and tent with foil if the top gets too dark.
– Skipping the mustard/vinegar note: the sweetness needs something to balance it or the whole thing tastes cloying. I once left out the vinegar and the family politely called it “dessert Brie” — accurate, but not my intention.

What to Serve It With

– A crusty baguette or crackers for scooping the melty cheese.
– A simple green salad with a lemon vinaigrette to cut the richness.
– Roasted nuts or honey-drizzled pecans for crunch and contrast.
– Sparkling wine or a chilled rosé for a breezy pairing.

✔Tips & Mistakes

– Heat levels: moderate oven temp gives a golden crust and a gooey center — don’t crank it.
– Pan size: use a small baking sheet or tart pan so the cheese doesn’t spread too thin.
– Salt timing: a tiny sprinkle on the peaches can wake them up; taste as you go.
– Oops fix: if the compote is too runny, simmer it a bit longer off the heat to thicken.

✔Storage Tips

Leftovers? Keep compote in an airtight jar in the fridge for up to a week. The Brie is best eaten same day, but if you end up with slices, cold Brie makes a mean savory breakfast on toast — zero shame. Reheat gently in a warm oven for a few minutes to revive the goo, or enjoy the cold, salty-cheesy contrast with fruit.

✔Variations and Substitutions

– Swap peaches for apricots, figs, or thinly sliced apples depending on season — each brings a different vibe.
– If you don’t have Dijon, try whole-grain mustard or a touch of prepared horseradish for extra heat.
– Nuts (toasted pecans or walnuts) sprinkled on top add texture and play nicely with the sweet-salty thing.
– Skip the pastry and bake the Brie in a small cast-iron skillet for a rustic look that’s more about flavor than presentation.

Frequently Asked Questions

Baked Brie with Jezebel Peaches Recipe

Warm, gooey brie is topped with tangy-sweet Jezebel sauce and quick-sautéed peaches for an effortless party starter. Serve with crackers or toasted baguette.

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Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 16 oz brie wheel leave rind on
• ▢ 0.5 cups pineapple preserves
• ▢ 0.25 cups apple jelly
• ▢ 2 tbsp prepared horseradish not cream-style
• ▢ 1.5 tbsp Dijon mustard
• ▢ 1 tsp apple cider vinegar
• ▢ 1 tbsp light brown sugar packed
• ▢ 0.25 tsp freshly ground black pepper
• ▢ 0.25 tsp crushed red pepper flakes adjust to taste
• ▢ 1 tsp unsalted butter
• ▢ 1.5 cups ripe peaches, thinly sliced
• ▢ 0.25 tsp kosher salt
• ▢ 0.25 cups chopped pecans lightly toasted, optional
• ▢ 1 tsp fresh thyme leaves or thinly sliced mint
• ▢ 8 oz crackers or baguette slices for serving

Instructions

Preparation Steps

• Heat oven to 350°F. Line a small sheet pan with parchment and place the brie in the center.
• Make the Jezebel sauce: Stir preserves, jelly, horseradish, Dijon, vinegar, brown sugar, black pepper, red pepper flakes, and salt in a bowl.
• Warm a skillet over medium heat. Melt butter, add peaches, and cook 2–3 minutes until just tender. Toss with 1–2 spoonfuls of the sauce; set aside.
• Score the top rind of the brie in a crosshatch. Spoon about half the remaining sauce over the top.
• Bake 10–12 minutes until the center feels soft when pressed.
• Top with warm peaches and the rest of the sauce. Sprinkle pecans and thyme. Serve immediately with crackers or baguette.

Notes

Variation: Wrap the brie in puff pastry, brush with egg wash, and bake 20–25 minutes for a golden crust. Off-season swap: use well-drained canned peaches. Tip: Warm leftovers in a 300°F oven for 8–10 minutes; the sauce can be made 3 days ahead and chilled.

This recipe is an original creation inspired by classic Baked Brie with Jezebel Peaches Recipe flavors. All ingredient ratios and instructions are independently developed.