1. To prepare the Brie: Place flour in a small bowl. Whisk egg and water in a small bowl. Place chopped almonds in a flat dish. 2. Dust Brie wedges in flour, dip in egg wash, then coat well with almonds, pressing them in firmly to totally coat the cheese. 3. Place prepared cheese wedges, not touching, on a baking sheet, cover with plastic wrap and chill thoroughly, at least 4 hours before serving time. 4. To make the Apple Onion Compote: In a food processor pulse the apple and onion until they are chopped into 1/4- to 1/3-inch pieces. 5. In a medium skillet, melt the butter over medium-high heat. Add the apples, onions and ginger. saute for bout 5 minutes until apples and onions are just tender. 6. Add the lemon zest, vinegar, pepper jelly and currants; bring to a boil. Let boil about 2 minutes until loose and chutney-like. If compote gets too dry while cooking, add a tablespoon of water. Remove from the heat and cool. 7. To bake and serve Brie: Preheat oven to 450 degrees. Arrange Brie on baking sheets, 2 inches apart. Bake Brie until crust is golden and interior is just hot all the way through, 6 to 8 minutes. Serve immediately with Apple Onion Compote, slices of French bread and apple slices if desired. Copyright 1997 by Kathy Casey. Recipe by: Seattle Times 4/2/97 (Kathy Casey) Posted to MC-Recipe Digest V1 #558 by Rooby on Apr 08, 1997