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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Servings:
Ingredients
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.