Baked brie with beer-caramelized pears
- 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, about 350 g (12 oz), thawed and cold
- 1 double-cream brie, 450 g (1 lb)
- 1 egg white
- 2 tablespoons (30 ml) butter
- 1 ripe Bartlett pear, still firm, halved lengthwise then sliced 3, 4 mm (⅛ inch) thick
- 3 tablespoons (45 ml) maple syrup
- 3 tablespoons (45 ml) lightly fruity white wheat beer
- 1/4 cup (60 ml) chopped pecans
- 1/4 cup (60 ml) dried cranberries
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Preparation
- Preheat oven to 410°F (210°C).
- Unroll the puff pastry and place the brie right in the center. Fold the pastry over to cover as much of it as possible, sealing the seams well and placing them on top: that helps hold the cheese in if it leaks a little during baking. Don’t worry if it’s not fully covered!
- Brush the top and sides with egg white, then place on a baking sheet lined with parchment paper. Bake for 35 minutes, until the crust is golden brown. Finish under the broiler for a few minutes if needed, rack in the center. Remove from the oven and let rest for 5 minutes.
- When the cheese has about 10 minutes left to bake, start the pears. Melt the butter in a pan over medium heat. Add the pears with 2 tablespoons (30 ml) maple syrup and 2 tablespoons (30 ml) beer, then stir. Cook for 3 to 4 minutes, stirring gently, to reduce the syrup.
- Add the pecans and cranberries with the remaining syrup and beer, then stir gently. Cook for 2 to 3 minutes, or until the pears are cooked and the syrup has thickened.
- Place the cheese on your favorite serving plate, then pour the mixture over the top. Serve immediately and be careful not to burn yourself!