Best Baked Brie With Pear Topping Recipes

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BRIE WITH ROASTED PEAR AND THYME



Brie With Roasted Pear and Thyme image

Roasted pears put a sweetly fresh spin on a perennial cocktail-party favourite. From Food and Drink.

Provided by Leslie

Categories     Cheese

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 3

1 (6 inch) brie round
2 almost ripe pears
2 teaspoons finely chopped fresh thyme

Steps:

  • Cut off top rind of Brie and discard. Set Brie aside. Preheat oven to 425°F
  • Peel and core pears, then slice 1/4 inch thick.
  • Lay on a generously buttered baking sheet in a single layer.
  • Roast in oven for 15 minutes.
  • Turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown.
  • Arrange pear slices overlapping in a circle overtop Brie.
  • Refrigerate, uncovered, for up to half a day.
  • When ready to serve, heat in a preheated 350°F oven 10 to 12 minutes or until softened.
  • Sprinkle with thyme and serve with slices of fresh baguette or water crackers.

Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 0.6, Carbohydrate 8.9, Fiber 1.8, Sugar 5.6, Protein 0.2

BAKED BRIE WITH CARAMELIZED PEARS, SHALLOTS AND THYME



Baked Brie with Caramelized Pears, Shallots and Thyme image

Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)

Provided by Heidi T

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
2 shallots, thinly sliced
2 pears - peeled, cored and sliced
⅓ cup dry white wine
½ teaspoon brown sugar
½ teaspoon chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
½ cup slivered almonds
Assorted crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
  • Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
  • Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
  • Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 42.9 g, Cholesterol 32.2 mg, Fat 21.1 g, Fiber 3.2 g, Protein 12.8 g, SaturatedFat 7.8 g, Sodium 649.7 mg, Sugar 7.6 g

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