Name: Caramelised baked pear and brie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 red onion, peeled leaving root intact, then sliced into wedges; 1 teaspoon fresh thyme leaves or 2 tsp fresh rosemary leaves; 1 teaspoon butter; 1 pear, unpeeled, quartered and core removed; 1/4 cup walnuts, lightly toasted; 3 tablespoon pure maple syrup; 1 tablespoon brown sugar; 1/4 cup apple cider vinegar; 1 tablespoon brandy – optional; 125 gram double cream brie; 2 long twigs of thyme; To serve; half a french loaf, cut into slices (omit for gluten free); 1 pear, sliced

Caramelised baked pear and brie

Wrap your taste buds around this indulgent caramelised baked pear and brie recipe is a brilliant way to make the most of pears this autumn season.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 tablespoon extra virgin olive oil

1 red onion, peeled leaving root intact, then sliced into wedges

1 teaspoon fresh thyme leaves or 2 tsp fresh rosemary leaves

1 teaspoon butter

1 pear, unpeeled, quartered and core removed

1/4 cup walnuts, lightly toasted

3 tablespoon pure maple syrup

1 tablespoon brown sugar

1/4 cup apple cider vinegar

1 tablespoon brandy – optional

125 gram double cream brie

2 long twigs of thyme

To serve

half a french loaf, cut into slices (omit for gluten free)

1 pear, sliced

Method

1.Preheat the oven to 175oC.

2.Heat a large frying pan over a medium- high heat. Add olive oil to the hot pan with onion wedges and thyme leaves, and sauté for about 2 minutes until they start to caramelise.

3.Add butter and pear quarters and sear pear on all sides. Add walnuts, syrup, sugar, vinegar and brandy (if using) then increase heat a little, stir and cook until the liquid is syrupy.

4.Place the brie in the centre of a medium (about 23cm x 30cm) baking dish. Pour the hot liquid from the pan directly on top of the brie along with some of the pear and onion; tip the rest into the dish. Add the thyme twigs and bake for 10-15 minutes until the brie is soft to touch. Leave to rest in the dish for a few minutes before serving.

5.Place dish on a large board along with bread and fresh slices of pear then take to the table for people to help themselves.

Serves 4 as an appetiser or 2 as a meal with a green salad – Use a thick ceramic or pottery baking dish as it retains the heat and keeps the brie at a good, spreadable temperature.

Note