Candied apples for grown-ups. For a larger group, buy a larger round of brie and multiply the sauce ingredients. If you'd like, substitute a pear for the apple.
One 4-inch round of Brie cheese
1 tbsp. unsalted butter
2 tbsp. packed light brown sugar
Juice of ½ lemon
1 large tart apple, such as Granny Smith, cut into about 12 wedges
5 pecan halves
Preheat the oven to 275° F. Place the Brie on a baking sheet. Bake for about 15 minutes, or until softened and warm.
Meanwhile, melt the butter in a small nonstick saucepan over medium heat. Reduce the heat to medium-low; add the brown sugar and stir occasionally until melted.
Make acidulated water by mixing the lemon juice into a small bowl of water. Dip the apple wedges in the water.
Place the warm cheese in a small serving bowl or on a small plate. Drizzle with the warm sauce. Garnish with the pecans in a pinwheel formation. Surround the cheese with the apple wedges.
Provide plates for your guests and small knives for spreading the cheese on the apples.