Baked Brie with Carmelized Pear
I absolutely love this flavour combination! Serve with sliced baguette, crisp breads or flatbreads
Ingredients:
- 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
Directions:
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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