Weeks Tupelo Honey Baked Brie with Warm Pears and Walnuts | Thanksgiving

Give your guests something wonderful to gather around while dinner finishes in the oven. A wheel of warm Brie opens into a creamy center beneath buttery pears, toasted walnuts, and a gleaming ribbon of Tupelo honey. Add crisp baguette toasts, and the first bite of Thanksgiving is ready.

Why this honey belongs at the table

Our Georgia Tupelo Honey has a smooth pour, a gentle floral aroma, and a buttery flavor with subtle pear-like notes. Adding it after baking lets that delicate character shine against the warm cheese and fruit.

Meet our Raw Georgia Tupelo Honey

Let’s make it

6 appetizer servings
10 minutes prep; 15–20 minutes cooking

Ingredients

• One 8 oz wheel Brie
• 1 firm-ripe pear, cored and cut into small dice
• 1 tbsp unsalted butter
• 1/3 cup chopped walnuts
• 2 tbsp Raw Georgia Tupelo Honey
• 1 tsp fresh thyme leaves
• Pinch of fine salt
• Toasted baguette slices, for serving

Directions

1. Heat oven to 350°F. Place Brie, rind intact, in a small ovenproof serving dish. Bake 12–18 minutes, until the center feels soft when gently pressed.
2. Toast walnuts in a dry skillet over medium-low heat for 3–4 minutes. Transfer to a plate. Melt butter in the skillet, add diced pear and salt, and cook over medium heat for 4–6 minutes until tender but still holding shape.
3. Spoon warm pears and walnuts over the baked Brie. Drizzle with the Tupelo honey and finish with thyme.
4. Serve immediately in its baking dish with baguette toasts. Open the rind with a small knife so guests can scoop the warm center.

A little holiday help

Dice the pear and toast the walnuts before guests arrive. Bake the cheese shortly before serving; its molten texture is best enjoyed right away.

Thankful for you since 1960

Every gathering begins with a welcome, and we are grateful you have welcomed Weeks Honey Farm into your homes since 1960. To our faithful customers, thank you for sharing our honey, telling our story, and making room for us at your celebrations.

No Imports, EVER.

Bring home Raw Georgia Tupelo Honey for your Thanksgiving table →