Brie en croûte with caramelized pears and beer - Le Coup de Grâce
fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Brie en croûte with caramelized pears and beer

    Preparation :10 min Cooking :45 min
    Difficulty :easy
    Servings :4-6

    This brie en croûte with caramelized pears and beer really is out of this world and decadent. The sweet and salty mix is SO perfect in the mouth! For internal use only.

    Ingredients

    • 1 round puff pastry of 250g, thawed
    • 1 brie double cream cheese, 450g
    • 1 egg white
    • 2 tablespoons butter
    • 1 ripe Bartlett pear, cut in half lengthwise and in 3-4 mm slices
    • 3 tablespoons maple syrup
    • 3 tablespoons Éphémère Pear from Unibroue
    • 1/4 cup pecans, coarsely chopped
    • 1/4 cup dried cranberries

    Preparation

    • Preheat oven at 410°F.
    • Spread puff pastry and place brie cheese in the middle. Fold pastry over. Don’t worry if it is not covering it all on top!
    • Brush pastry sides and top with egg white and place on a cooking tray covered with parchment paper. Cook for 30-35 minutes, until crust is golden. Take out of the oven and let cool down for 5 minutes.
    • When 10 minutes remains for the baking of the cheese, start preparing the pears. Melt butter in a pan over medium heat. Add the pears, 2 tablespoons of maple syrup and 2 tablespoons of beer then stir. Cook for 8 minutes while stirring gently.
    • Add the pecans, cranberries, the rest of the syrup and the beer then stir gently. Cook for 2 minutes and remove from heat.
    • Place the cheese on a plate and pour the mix over the top. Serve immediately and careful not to get burned!!!!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 15$Concha y Toro Vendanges Tardives Sauvignon Blanc 2013

    A late grape harvest from Chili at such a good price that you'll become addicted to it!

    +- 30$Maculan Torcolato 2010

    30$ for half a bottle? Expensive... But for one of the best desert wine from Italy? I say it's a bargain...

    British, À la Fût

    This English-inspired nut brown ale has an intense flavour of nuts. It will emphasize the aromas of nuts and maple of this dish. Since it’s low in alcohol and quite dry, this beer will be perfect with this meal.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    Voir la recette
    Grilled Caesar salad
    Preparation : 45 min
    Cooking : 15 min
    Voir la recette
    Potato wedges with lemon and garlic
    Preparation : 10 min
    Cooking : 30 min
    Voir la recette
    Stuffed cheese sticks with parmesan fondue and prosciutto
    Preparation : 20 min
    Cooking : 15 min
    fermer la fiche

    Brie en croûte with caramelized pears and beer

    • Preparation : 10 min
    • Cooking : 45 min
    • Servings : 4-6

    Ingredients

    • 1 round puff pastry of 250g, thawed
    • 1 brie double cream cheese, 450g
    • 1 egg white
    • 2 tablespoons butter
    • 1 ripe Bartlett pear, cut in half lengthwise and in 3-4 mm slices
    • 3 tablespoons maple syrup
    • 3 tablespoons Éphémère Pear from Unibroue
    • 1/4 cup pecans, coarsely chopped
    • 1/4 cup dried cranberries

    Preparation

    • Preheat oven at 410°F.
    • Spread puff pastry and place brie cheese in the middle. Fold pastry over. Don’t worry if it is not covering it all on top!
    • Brush pastry sides and top with egg white and place on a cooking tray covered with parchment paper. Cook for 30-35 minutes, until crust is golden. Take out of the oven and let cool down for 5 minutes.
    • When 10 minutes remains for the baking of the cheese, start preparing the pears. Melt butter in a pan over medium heat. Add the pears, 2 tablespoons of maple syrup and 2 tablespoons of beer then stir. Cook for 8 minutes while stirring gently.
    • Add the pecans, cranberries, the rest of the syrup and the beer then stir gently. Cook for 2 minutes and remove from heat.
    • Place the cheese on a plate and pour the mix over the top. Serve immediately and careful not to get burned!!!!

    Innkeeper, drinks!

    +- 15$Concha y Toro Vendanges Tardives Sauvignon Blanc 2013

    A late grape harvest from Chili at such a good price that you'll become addicted to it!

    +- 30$Maculan Torcolato 2010

    30$ for half a bottle? Expensive... But for one of the best desert wine from Italy? I say it's a bargain...

    British, À la Fût

    This English-inspired nut brown ale has an intense flavour of nuts. It will emphasize the aromas of nuts and maple of this dish. Since it’s low in alcohol and quite dry, this beer will be perfect with this meal.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top