Jane Windham’s recipe for Baked Brie with Candied Lemon Peel

To make the Candied Lemon Peel:
Slice the rind off 2 lemons. Save the peeled lemons and set aside. Cut the lemon peel into thin slices and trim away some of the pith. Leave a small amount of pith so that the slices will not be too thin. Bring 2 cups of water to a boil in a saucepan and add the lemon peel. Blanch the peel for about 5 minutes. This softens the rind and reduces the bitterness. Drain and reserve. Repeat the process 2 additional times using fresh water each time. In the same saucepan, add 1 cup fresh water and 1 1/2 cups of sugar. Stir to dissolve the sugar. Add all of the lemon slices and bring to a slow boil. Simmer for one hour and then cool for about 15 minutes. Lay the lemon peel across a cooling rack placed over a cookie sheet to dry overnight. Hint: The lemon peel will not totally dry but will firm up after 24 hours. The next day, place 2 tablespoons of sugar into a baggie, add a few pieces of lemon peel, and shake to coat the peel with sugar. Keep adding more peel to the baggie until all pieces are coated with sugar. Store the lemon peel in an airtight container until you are ready to use it.

To make the Lemon Sauce:
Mix 3 tablespoons cornstarch, 1/2 cup sugar, and 1/4 cup water in a saucepan. Bring to a boil and whisk constantly. When thick, reduce heat to low and whisk another minute. Remove from heat, place in a glass bowl, and add 1/4 cup fresh lemon juice and 2 teaspoons lemon zest. Refrigerate until you are ready to use it.

To make the Brown Sugar Pecans:
Melt 2 tablespoons butter in a skillet over medium heat. Add about 1/2 pound pecans halves and stir to coat the pecans with the butter. Cook over medium heat for about 10 minutes, stirring constantly to avoid burning the pecans. Add 2 tablespoons brown sugar and 2 teaspoons cinnamon to the mix. Cook for an additional few minutes. Pour the pecans onto a paper towel to cool and drain. Store into an airtight container until ready to use.

To make the Baked Brie:
Preheat the oven to 350 degrees. Place the Brie on a glass pie plate or some other decorative oven-proof plate. Bake the Brie for 10-12 minutes until the center is soft. Remove from the oven and immediately pour the Lemon Sauce over the warm Brie. Add some of the Candied Lemon Peel on the top and garnish with the Brown Sugar Pecans. Serve immediately.

See more from Jane Windham at cottageatthecrossroads.com.

Author: Rachel Howell

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