Brie With Hot Pecan Caramel Sauce

Warm a sharp slicing knife in very hot tap water and carefully cut the top rind off the brie wheel. As a slicing guide, you can insert skewers into the cheese just below the rind. Let the knife blade rest on the skewers as you slice off the rind.

In a sauce pot combine the sugar and water; bring to a boil, reduce heat and simmer until reduced by half and sauce is dark brown. Remove from heat and add the pecans and cream. Stir well.

Return mixture to a simmer and cook until slightly thickened, about another 4-5 minutes. Remove pan from heat and stir in butter.

Place the brie on a large plate. While it is still hot, pour the caramel and pecan mixture evenly over the brie, letting some of the caramel run over the sides of the cheese. Surround the finished brie with baguette slices and serve.