Baked brie with beer-caramelized pears

Name: Baked brie with beer-caramelized pears
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 round fresh puff pastry, 250 g (9 oz), thawed; 1 double-cream brie, 450 g (1 lb); 1 egg white; 2 tablespoons (30 ml) butter; 1 ripe Bartlett pear, halved lengthwise then sliced 3–4 mm (⅛ inch) thick; 3 tablespoons (45 ml) maple syrup; 3 tablespoons (45 ml) white wheat beer, lightly fruity; 1/4 cup (60 ml) chopped pecans; 1/4 cup (60 ml) dried cranberries

Preparation 10 min
Cooking 45 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

1 round fresh puff pastry, 250 g (9 oz), thawed
1 double-cream brie, 450 g (1 lb)
1 egg white
2 tablespoons (30 ml) butter
1 ripe Bartlett pear, halved lengthwise then sliced 3–4 mm (⅛ inch) thick
3 tablespoons (45 ml) maple syrup
3 tablespoons (45 ml) white wheat beer, lightly fruity
1/4 cup (60 ml) chopped pecans
1/4 cup (60 ml) dried cranberries

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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!!!!