Caramelised baked pear & brie

Nadia - - FAST & FRESH -

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.

2

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.

3

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.

4

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.

5

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.