This baked brie is the appetizer you have to make. I made this for Thanksgiving and it disappeared soon after I placed it on my kitchen counter with squeals of delight.
Grate the quince, including the peel with a cheese grater.
In a large stockpot bring water to a boil.
Add the grated quince, orange juice, and orange zest.
Reduce heat and simmer until the quince is soft, about 15 minutes.
Add the sugar and cinnamon and bring to a boil again. Stir to dissolve sugar.
Lower the heat to medium-high. Cook uncovered, stirring occasionally until quince jam thickens to desired consistency and water evaporates, about 40 to 50 minutes.
With a potato masher, mash the cooked preserves for a smooth texture.
Baked Brie:
Preheat oven to 350 degrees F.
Place the brie on a sheet pan covered with parchment paper.
Bake for 6 to 8 minutes, or until it starts to ooze but not melt.
Serve baked brie topped with jam, pomegranate seeds, and almonds; serve with crackers.
Notes
You will have plenty of preserves leftover, which makes for delicious edible gifts perfect for Christmas.
If you decide to skip the homemade preserves you can top the baked brie with your favorite jarred preserves.