It's Pomegranate Season. If you like making your own jams and jellies, try this Nut Crusted Fried Brie and Pomegranate Jalapeno Jelly. The Nut Crusted Fried Brie with Pepper Jelly is a signature creation by Deborah Scott, Executive Chef and Partner of three fabulous San Diego Restaurants: Kemo Sabe, Indigo Grill, and Island Prime. This is a very simple appetizer to make, especially if you use store-bought pepper jelly, and it can be made in advance of your party. Just before you are ready to serve, you will need to fry the brie for a few minutes, drain and transfer it to your serving platter, and add your pepper jelly. Serve with cracker bread, crackers or toasted baguette slices. Trust me, it's a keeper!