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My review
Baked Brie with Caramelized Pears, Shallots and Thyme
Heidi Torkelsen
"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!)"
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Ingredients
1 h 20 m servings 417 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 417 calories; 21.1 g fat; 42.9 g carbohydrates; 12.8 g protein; 32 mg cholesterol; 650 mg sodium. Full nutrition
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Reviews
Read all reviews 3543 Ratings
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Most helpful positive review
10/24/2008
This is amazing! Served it as main appetizer at dinner party. My friend Michelle made it (can't take the credit) and used toasted walnuts and dates instead of pears & almonds. Also, we added 1/4...
Most helpful critical review
3/9/2008
This was OK. It did not knock my socks off. Not sure why...it had all the ingredients to be a wonderful appetizer. I have to say that eating the bread that the cheese is baked in is far bette...
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Newest
10/24/2008
This is amazing! Served it as main appetizer at dinner party. My friend Michelle made it (can't take the credit) and used toasted walnuts and dates instead of pears & almonds. Also, we added 1/4...
3/25/2007
Thanks for the fab recipe, this was absolutely delicious! All the flavours complemented each other so well. My partner got sliced sourdough by mistake, but we still managed to make it work by ge...
5/20/2007
This recipe was enjoyed by all at my party last night. The only change I made was to use Hawaiian sweet bread, because I couldn't find a loaf of round sourdough at the store. I would recommend...
8/17/2007
This looks impressive and tastes divine! I made this at work so substituted the pear filling for half a jar of chutney - this made it a lot quicker to prepare. Everyone raved about it!
4/10/2008
Made this for a Wine and Cheese night and everyone loved it!! It was gone pretty quickly, I barely got a piece.
3/9/2008
This was OK. It did not knock my socks off. Not sure why...it had all the ingredients to be a wonderful appetizer. I have to say that eating the bread that the cheese is baked in is far bette...
3/21/2007
This is like heaven it's so good!!! Thank you for posting this fabulous recipe echomoon!
11/7/2009
I tried to do this with puff pastry, rather than bread and the Brie “exploded” and melted all over the cookie sheet. So then, I remade the pear mixture and just heated a new wheel of brie and sp...