Tuesday, December 14, 2010

Baked Brie with Caramelized Pears, Shallots and Thyme

There are a million variations on baked Brie so use this recipe as a "starter" and go from there. Baked Brie is best served straight out of the oven before it has a chance to solidify again. So yum. --Mark


1 T butter
2 shallots, thinly sliced
2 pears - peeled, cored and sliced
1/3 cup dry white wine
1/2 tsp brown sugar
1/2 tsp chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
1/2 cup slivered almonds
Assorted crackers


1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.

3. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.

4. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.

5. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.


I use this basic recipe to know how to do it and we add mango pieces and walnut pieces. Yum! Serve with crusty bread.

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