Caramelised baked pear & brie
Ready in 30 minutes | Serves 4 as an appetiser or 2 as a meal with a green salad | GF 1 Tbsp extra virgin olive oil 1 red onion, peeled leaving root intact, then sliced into wedges 1 tsp fresh thyme leaves or 2 tsp fresh rosemary leaves 1 tsp butter 1 pear, unpeeled, quartered and core removed ¼ cup walnuts, lightly toasted 3 Tbsp pure maple syrup 1 Tbsp brown sugar ¼ cup apple cider vinegar 1 Tbsp brandy – optional 125g double cream brie 2 long twigs of thyme TO SERVE Half a French loaf, cut into slices (omit for gluten free) 1 pear, sliced 1 Preheat the oven to 175oc.
Heat a large frying pan over a mediumhigh heat. Add olive oil to the hot pan with onion wedges and thyme leaves, and sauté for about 2 minutes until they start to caramelise.
Add butter and pear quarters and sear pear on all sides. Add walnuts, syrup, sugar, vinegar and brandy (if using) then increase heat a little, stir and cook until the liquid is syrupy.
Place the brie in the centre of a medium (about 23cm x 30cm) baking dish. Pour the hot liquid from the pan directly on top of the brie along with some of the pear and onion; tip the rest into the dish. Add the thyme twigs and bake for 10-15 minutes until the brie is soft to touch. Leave to rest in the dish for a few minutes before serving.
Place dish on a large board along with bread and fresh slices of pear then take to the table for people to help themselves.
NOTE > Use a thick ceramic or pottery baking dish as it retains the heat and keeps the brie at a good, spreadable temperature.