Brie en croûte with caramelized pears and beer

Name: Brie en croûte with caramelized pears and beer
Prep time: 10 min
Cook time: 45 min
Yield: 4-6
Cuisine: Québécoise
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 (or other slighty fruity white beer); 1/4 cup pecans, coarsely chopped; 1/4 cup dried cranberries

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

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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 (or other slighty fruity white beer)
1/4 cup pecans, coarsely chopped
1/4 cup 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!!!!