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 Time10minutes
Cook Time15minutes
Servings4
AuthorYvonne Langen
Ingredients
Crostini
1baguettesliced 1/4 inch thick
1/4cupextra virgin olive oil
1/2tspsalt
1/2tspfreshly ground black pepper
Baked Brie
18 oz/250 g round Brie cheese
2tbspchoppedtoasted pecans
5sprigs fresh thyme
Caramelized Pear
2tbspbutter
1shallot thinly sliced
1pear thinly sliced
1/8tspsalt
1/8tspfreshly ground black pepper
1/4cuppear juice
1/4cupapple cider
1tbspcognac
2tspchopped fresh thymeor 1/2 tsp dried
1tsppacked brown sugar
Instructions
Crostini
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.
Bake for 6 minutes, flipping halfway. Let cool partially on baking sheets.
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, 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
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.
Surround the wheel of brie with crostini - serve and enjoy!
Recipe Notes
Recipe adapted from: "Baked Brie with Caramelized Pear" Canadian Living. December 2005.