We love pairing cheese and apples together. This warm and melty brie is topped with a delicious crunchy combination of pecans, apples, and pomegranate seeds.
Preheat oven to 325°F. In a large skillet melt butter over medium heat. Add apples; cook 3 minutes, stirring occasionally. Add pomegranate juice, maple syrup, and lemon juice. Bring to boiling; reduce heat. Boil gently, uncovered, 10 to 15 minutes or until syrupy. Stir in pecans.
Cut off a thin slice from the top of the Brie to remove the rind; discard. Place round of Brie in a 9-inch pie plate. Spoon apple mixture over Brie. Bake 8 to 10 minutes or until cheese is softened. Sprinkle with pomegranate seeds. Serve with crackers.