Enjoy with baguette and a glass of Cloudy Apple Cider or a glass of Oyster Bay Pinot Gris.
In a bowl toss the apple, cider, lemon juice and olive oil together. Set aside for later.
Remove the rind from the top of the triple cream brie. Make sure to leave the sides and the bottom for structure.
Sprinkle the exposed top of triple cream brie with the sugar.
Caramelize the sugar with a torch or under the broiler on high.
Add the pecans to the apple salad.
Place the triple cream brie brûlée onto a platter with the apple salad next to it.