Tested till perfect Baked Brie with Caramelized Pear
Photography by Leila Ashtari

Baked Brie with Caramelized Pear

A sweet pear on creamy baked cheese will have guests coming back for more. Serve with sliced baguette, crisp breads or flatbreads.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe3 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1 (8 oz/250 g) 1(8 oz/250 g)round Brie cheese
  • 1 tbsp 1tbspsliced hazelnuthazelnuts or slivered almonds, toasted

Caramelized pear:

  • 2 tsp 2tspbutter
  • 1 1shallotshallots, thinly sliced
  • 1 1pearpears, thinly sliced
  • Pinch Pincheach salt and pepper
  • 1/4 cup 1/4cuppear juice or apple juice
  • 1 tbsp 1tbspbrandy or pear juice
  • 2 tsp 2tspchopped fresh thyme, (or 1/2 tsp/2 mL dried)
  • 1 tsp 1tsppacked brown sugar
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Caramelized 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 sugar; bring to boil. Boil, stirring occasionally, until no liquid remains and pear is softened, about 5 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours.)

Place brie on foil-lined pie plate or in small cake pan; top with pear mixture. Bake in 350°F (180°C) oven until cheese is softened, about 10 minutes. Let stand for 5 minutes. Sprinkle with hazelnuts.

Nutritional Information Per each of 10 servings:

cal 111 pro 5g total fat 8g sat. fat 5g
carb 4g fibre 1g chol 27mg sodium 166mg

% RDI:

calcium 5 iron 2 vit A 6 vit C 5
folate 8
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