Go Back
Print
Baked Brie with Caramelized Pear | Taste and Tipple

Baked Brie with Caramelized Pears

These Caramelized Pears and Baked Brie are a perfect fall or winter appetizer served with crostini, toasted pecans and fresh thyme.

Course Appetizer
Cuisine French
Keyword Baked Brie, Cheese, Pear, Pear Juice
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Yvonne Langen

Ingredients

Crostini

  • 1 baguette sliced 1/4 inch thick
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Baked Brie

  • 1 8 oz/250 g round Brie cheese
  • 2 tbsp chopped toasted pecans
  • 5 sprigs fresh thyme

Caramelized Pear

  • 2 tbsp butter
  • 1 shallot thinly sliced
  • 1 pear thinly sliced
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup pear juice
  • 1/4 cup apple cider
  • 1 tbsp cognac
  • 1 tbsp pear juice
  • 2 tsp chopped fresh thyme or 1/2 tsp dried
  • 1 tsp packed brown sugar

Instructions

Crostini

  1. Preheat oven to 350°F (180°C). Arrange baguette slices on a large rimmed baking sheet; brush both sides with oil, and season with salt and pepper.
  2. Bake for 6 minutes, flipping halfway. Let cool partially on baking sheets.

Caramelized Pear

  1. In nonstick skillet, melt butter over medium heat; fry shallot, pear, salt and pepper until shallot is softened, about 5 minutes.
  2. Add pear juice, apple cider, cognac, 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.)

Baked Brie

  1. Place brie in the centre of a cast iron skillet; 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 toasted pecans and fresh thyme.
  2. Surround the wheel of brie with crostini - serve and enjoy!

Recipe Notes

Recipe adapted from: "Baked Brie with Caramelized Pear" Canadian Living. December 2005.