Honey-baked triple-cream Brie with fresh figs

Ingredients

• 33 small or 18 large fresh ripe figs (about 24 ounces)
• 1 wheel triple cream Brie cheese (about 8 ounces, 1 inch thick and 4 inches in diameter), chilled
• 1/4 cup dry rosé or white wine
• 2 tablespoons balsamic vinegar
• 4 tablespoons honey
• 1 tablespoon fresh thyme leaves
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 1

   Preheat the oven. Preheat your Wonder Oven to Bake at 350°F (177°C) with the wire rack set on the lower shelf.

2. 2

   Prepare the figs. Trim any stems from the figs. Place them upright on a cutting board and make two crosswise cuts about three-quarters of the way down each fig, keeping the base intact.

3. 3

   Prepare the Brie. Using a sharp knife, trim the thin rind from the top of the Brie while the cheese is still chilled. Once exposed, poke ½-inch-deep holes across the surface with a fork to help the wine absorb during baking.

4. 4

   Assemble for baking. Place the Brie in the center of the Flipping Platter or another shallow baking dish. Arrange the figs snugly around the cheese to help it hold its shape as it bakes. Brush the Brie and figs with the wine, then brush the figs with balsamic vinegar. Drizzle the honey evenly over the Brie. Mix the thyme with the olive oil and sprinkle over the top.

5. 5

   Bake. Bake until the top of the Brie is lightly golden and caramelized, about 25 minutes.

6. 6

   Make the glaze. Carefully remove the dish from the oven and transfer 3 to 4 figs and any rendered juices to a small saucepan. Tilt the platter slightly to pour off more of the juices if needed. Simmer over medium heat until reduced and syrupy, about 3 minutes.

7. 7

   Finish and serve. Pour the warm glaze over the figs, then season the cheese with salt and black pepper. Serve warm with prosciutto and crackers.