Baked Brie with Carmelized Pear


I absolutely love this flavour combination!  Serve with sliced baguette, crisp breads or flatbreads



  • 1 round (8oz/250g) Brie Cheese
  • 1 tbsp sliced hazelnuts or slivered almonds, toasted
  • Carmelized Pear:
  • 2 tsp butter
  • 1 shallot, thinly sliced
  • 1 pear, thinly sliced
  • Pinch each salt and pepper
  • ¼ cup pear or apple juice (I use the little glass jars of Pear Nectar)
  • 1 tbsp brandy or pear juice
  • 2 tsp chopped fresh thyme (or ½ tsp dried)
  • 1 tsp packed brown sugar


Carmelized Pear: In nonstick skillet, melt butter over medium heat; fry shallot, pear, salt and pepper until shallot is softened, about 5 minutes

Add pear juice, brandy, thyme and suga; bring to boil. Boil, stirring occasionally, until no liquid remains and pear is softened, about 5 minutes. (make ahead: let cool.  Refrigeratoe in airtight container for up to 24 hours).

Place Brie on foil lined pie plate of in small cake pan; top with pear mixture.

Bake in 350 degree oven until cheese is softened, about 10 minutes.  Let stand for 5 miutes. Sprinkle with hazelnuts/slivered almonds.





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