With a sharp knife, slice off the thin top layer of rind from cheese and transfer the baking dish.
In a small bowl, stir together the marmalade, blueberries, raisins, apple brandy, pomegranate molasses and black pepper.
Pour over the top of brie and sprinkle with pine nuts. Bake for 20-25 minutes until the nuts are golden brown and the cheese is very soft. Transfer the baked wheel of cheese to a serving platter and sprinkle with pomegranate seeds. Serve with toasted bread.