Baked Brie with Caramelized Pear
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A sweet pear on creamy baked cheese will have guests coming back for more. Serve with sliced baguette, crisp breads or flatbreads.
This recipe makes 10 servings
Baked Brie with Caramelized Pear
Photography by Matthew Kimura
| Nutritional Info | |
|---|---|
| Per each of 10 servings: | - |
| cal | 111 |
| pro | 5 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 27 mg |
| sodium | 166 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 2% |
| vit A | 6% |
| vit C | 5% |
| folate | 8% |
Ingredients
-
1 (8 oz/250 g) round brie cheese
1 tbsp sliced hazelnuts or slivered almonds, toasted
Caramelized pear:
2 tsp butter
1 shallot, thinly sliced
1 pear, thinly sliced
Pinch each salt and pepper
1/4 cup pear juice or apple juice
1 tbsp brandy or pear juice
2 tsp chopped fresh thyme, (or 1/2 tsp/2 mL dried)
1 tsp packed brown sugar
Preparation:
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.
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.
Source: Canadian Living Magazine: December 2005
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