2-3 tablespoons honey (depending on how sour your blackberries are)
1 225 gram wheel of brie
1/4 cup pecans
Place blackberries, lemon juice, chopped honey and rosemary into a small pot and mix well. Cook, stirring occasionally, over medium low heat, until blackberries have softened and mixture has reduced, about six to eight minutes. Set aside.
To bake the brie, preheat oven to 350ºF. Remove the top rind of the brie and place open-side up on a parchment-lined baking sheet or into a brie baker. Bake for 10-15 minutes, or until brie has softened and melted.
Once melted, remove from the oven and top with blackberry mixture. Garnish with pecans, whole blackberries and rosemary sprigs.