Line a baking sheet with foil. Place brie wheels on foil. Drizzle with olive oil. Flip wheels and dredge other side in oil to coat both sides. Dust wheels lightly with cinnamon and nutmeg.

Add onion and olive oil to a lg frying pan. Saute on medium low heat to caramelize the onions. This takes a long time. Stir every fresh minutes.

When onions start to caramelize, add jalapeño, garlic, and sugar. Saute until onions finish caramelizing.

Turn heat to medium high and add vinegar. Stir constantly until most of the moisture evaporates.

Add the rum. After a few seconds flambe the mixture. Let the flames extinguish naturally. Keep on heat until most of the liquid evaporates again.

Turn heat to low and add the marmalade. Stir until well combined.

Cheese will be done when it starts to leak out of the encasement. Add chutney on top of cheese and Sprinkle with chopped pecans. serve with crackers, crusty sourdough, or biscotti. Enjoy.