Directions

1. Place cream, flour and eggs in 3 separate shallow dishes. In a fourth dish combine panko and pecans. Season flour with salt and pepper to taste.
2. Cut Brie into 8 equal wedges. Dip 1 wedge in cream and then in flour, turning to coat. Dip in egg and then coat with panko mixture. Repeat with remaining Brie wedges. Cover and refrigerate 1 hour.
3. In a large skillet heat butter and olive oil over medium heat. Add fennel, onion and vinegar; sprinkle with sugar, and season with salt and pepper to taste. Reduce heat; cook and stir until very soft and deep golden brown. Remove from heat; cover to keep warm.
4. Fill a large, deep saucepan with peanut oil to a depth of 2 inches. Place over medium-high heat; heat until a deep-fry thermometer registers 375°F. Working in batches, add Brie wedges and cook 2 minutes per side. (If adding oil to maintain depth, heat before adding Brie.)
5. Arrange Brie wedges on each of 4 plates. Top with fennel?onion mixture and season with pepper. Serve immediately.