Prep Time: 10 minutes
Cook Time: 17 minutes
One (1) 6.5-ounce wheel of Brie -- I used Woolwich Dairy's Tripe Creme Goat Brie
Six (6) ounces of fresh raspberries
1/4 cup of water
Two (2) tablespoons of granulated sugar
1/4 tablespoon of lemon juice
1/4 cup of almond slices
1/2 tablespoon of honey
Preheat your oven to 425F degrees.
Cut the rind off of the top of your Brie (leaving about 1/2-inch around the edge) and remove.
Place the Brie into a ramekin and bake for 12 minutes.
While your cheese is baking, toss the raspberries, water, sugar, and lemon juice into a small saucepan and cook on low until the raspberries begin to break down.
Mash the raspberries together and let simmer until most of the liquid has boiled off.
When your Brie is done baking, remove from the oven and top with raspberry compote.
Top with sliced almonds and bake for another five minutes (if you are bringing this dish to another location, do the subsequent baking there, before serving).
When the Brie is finished baking, top with honey and serve immediately.