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Camembert with Carmelized Spiced Pecans
(Serves 4)

1 (6-ounce) wheel of Camembert cheese

2/3 cup brown sugar

1/3 cup water

½ tsp. cayenne pepper

½ cup pecan halves

2/3 cup heavy cream

1 sourdough French bread, sliced thin

With a sharp knife, carefully slice off the top rind of the cheese.

In a saucepan, combine the sugar, water and pepper. Bring to a boil and reduce to half. Add the pecans and cream. Simmer until slightly thickened.

Place the cheese on a plate and while the pecan mixture is still hot, pour over the cheese and let sit 5 minutes. Surround with the sliced French bread.

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