Sometimes we don’t have time to make 3.000 things to share for our dinners. This brie with caramelized pear is done quickly, you can save it for a few days and it’s also delicious.
When planning my appetizers, I like to mix components that I made with others that I bought. This is especially true if you also have to make the dinner; it can be complicated to also make a lot of sharing items. The good thing about this caramelized pear and you can make them up to 5 days ahead and have them ready to use on top of your favourite cheese. If you want, you can head over to my starters and appetizer section for more sharing ideas :).
If you want to make this brie with caramelized pear extra special, you can bake the brie before serving it. If you want to go for this option, place it in a preheated oven at 200°C / 390°F for 20-30min. You need to serve it as soon as it comes out of the oven because it goes back to being hard pretty quickly. You can do the same thing with Camembert cheese if you prefer. Just be careful that the cheese that you choose is round and has rind all around. If it’s a slice, it will melt out of the sides.
Brie with Caramelized Pear
Ingredients
- 240 g brie in my case, it was 2 round ones of 120g each
- 4 tbsp granulated sugar
- 1 tbsp unsalted butter
- 1 tbsp maple syrup (optional)
- 1 tbsp water
- 1 peeled and sliced
- 30 g toasted and chopped pecans or other nut or seed
- 1 sprig rosemary
Instructions
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In a large and clean pan, spread out the sugar and place it over medium heat to melt and caramelize. Don't mix using utensils. Instead, rotate the pan using the handle if needed.
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Once melted and golden, add the water, maple syrup, butter and pear. Be careful because when you do this, it will splatter.
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Cook over medium heat until nearly no liquid is left on the pan (as it cools down, the pear will let go of more liquid). You can keep this preparation in the fridge for up to 5 days.
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Once at room temperature, place the pear over the cheese and serve with toasted and chopped pecans and rosemary springs.
