Baked Brie with Caramelized Pears, Shallots and Thyme
Course: Appetizers and snacksCuisine: EuropeanPrep Time
20 mins
Cook Time
1
minuteTotal Time
1
minuteServings
8
Ingredients
1 tablespoon — unsalted butter
2 — shallots, thinly sliced
2 — pears, peeled, cored, and sliced
⅓ cup — dry white wine
½ teaspoon — brown sugar
½ teaspoon — chopped fresh thyme
undefined — salt and ground black pepper to taste
1 (8 ounce) round loaf — sourdough bread
1 (8 ounce) round — Brie cheese
½ cup — slivered almonds
undefined — assorted crackers
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add shallots; cook and stir to soften, 1 minute. Add pears; cook until soft, about 5 minutes. Add white wine, brown sugar, thyme, salt, and black pepper. Increase heat to medium-high; simmer until liquid has evaporated and pears have lightly caramelized, about 10 minutes. Set aside.
- Cut a Brie-sized hole in top of sourdough round to within 1/2-inch of bottom. Cut removed bread into pieces for serving; set aside.
- Score Brie around edge (halfway down Brie wheel) using a paring knife to cut 1/4-inch deep. Cut Brie in half horizontally by looping an 18-inch piece of very thin string, or unflavored dental floss, around scored Brie, pulling the ends in opposite directions.
- Place bottom half Brie, cut-side up, into sourdough loaf. Top with 1/2 pear mixture; sprinkle with 1/2 slivered almonds. Place remaining brie half on top; spread with remaining pear mixture and sprinkle with remaining slivered almonds. Place on a baking sheet.
- Bake in the preheated oven until soft and gooey, about 45 minutes. Serve with reserved sourdough bread and crackers.
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