2 Tbsp. butter
2 medium cooking apples, cored and coarsely chopped
1/3 cup pomegranate juice
2 Tbsp. pure maple syrup
1 Tbsp. lemon juice
1/2 cup chopped pecans, toasted
1 (8 oz.) round Brie cheese
Preheat oven to 325º F. In a large skillet melt butter over medium heat. Add apples, cook 3 minutes, stirring occasionally. Add the pomegranate juice, maple syrup and lemon juice. Bring to boiling, reduce heat. Simmer gently, uncovered, 10 to 15 minutes or until syrupy. Stir in pecans.
Slice rind from the top of the Brie round; discard. Place Brie in a medium oven-going skillet or pie plate. Spoon apple mixture over Brie. Bake 8 to 10 minutes or until cheese is softened. Sprinkle with pomegranate seeds.
Serve with crackers.