- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a small pot, bring the water, vinegar and honey to a boil. Remove from the heat and add the strawberries, stirring gently with a spoon to coat in the vinegar mixture. Let sit for 5 minutes. In a sieve set over a bowl, strain the strawberries. Return the vinegar mixture to the pot.
- Place the cheese at the centre of a 6 ½-inch (16.5 cm) casserole dish or ramekin. Garnish with the strained strawberries. Add the fig and almonds.
- Bake for 10 to 12 minutes or until the cheese is soft. Keep warm.
- Over medium heat, bring the vinegar mixture to a boil. Let reduce until thick and syrupy, about 1 minute. You should get about 2 tsp (10 ml) of syrup. Pour over the hot brie. Season with pepper. Serve immediately with slices of baguette or croutons.
Any local Brie will work in this recipe, regardless of size. Our kitchen team likes Brie Paysan, Pont Tournant, Mont-Laurier d’Or and L’Étoile Saint-Raymond’s in particular.