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The reprieve of Autumn - Baked Brie with Pecans, Figs and Apricots , Platters and Chocolate of course

Posted by Sue Heward on

Oh my goodness Summer came and brought fig harvest with it. Some days seemed insurmountable with the heat but we made it through to glorious Autumn. I have some new Autumn recipes for you just in time for Easter feasting.

Baked Brie with Pecans, Figs and Apricots – pure Heaven

3 tbsp honey, jam or I use our homemade Sticky Quince sauce

1/4 – 1/3 cup semi sun dried Figs, sliced

1/4 – 1/3 cup All Natural Pecans, roughly chopped

1/4 – 1/3 cup River Ruby Apricots, some sliced/some whole

1 round (150g) of Australian brie. I used Barossa Cheese Triple Cream Brie


Preheat the oven to 180c fan-forced (200c non-fan).

In a small bowl, combine the sun dried figs, apricots and pecans. Add half of the sauce (or honey/jam) and mix well to coat the fruit/nut mixture.

Place the round of brie in a small cast iron skillet or oven-safe dish. Using a small knife, coat the brie with the remainder of the sauce.

Top the brie with the fig and nut mixture.

Place brie skillet or dish on top of a baking sheet. Bake in the oven for 10 minutes (or until brie softens a lot and starts to ooze).

Remove from oven and let brie sit for 5 minutes. Serve warm with your favourite crackers (mine currently are the keto friendly Carmen’s super seed & grain crackers).

Tip: This recipe could easily be down in a camp oven of the fire or on a barbie hot plate just make sure you enclose the skillet to keep the heat in.

Tip: If you want to take this to another level you could also enclose the brie and fruit/nut mix in pastry. Here is the how-to recipe.

Serves 3-4 as a snack

Your Easter Grazing Platter

Easter for us is all about spending time with family and friends. Grazing platters are high on the agenda and pretty quick to put together. Here are some pictures of ones I did over the weekend using our semi sun dried Black Genoa Figs, Chocolate dipped Figs, sun dried Smyrna Quince, Somerset peaches, Duchess pears. I matched this with The Mallee Caper Company caperberries and LaVera Adel Blue. Ooh and checkout the beautiful AmberHill honeycomb in the second picture


If you would prefer alittle more guidance checkout my blog here. I’ve also recently discovered Meg Quinn who has got every “how to” covered when it comes to cheese and dessert boards. Check out her website or on Instagram  for pure inspiration.

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Autumn recipes COOKING AND GARDENING Dried figs Easter easy OUR PRODUCE Pecans RECIPES

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