Baked Brie with Caramelized Pears and Walnuts
Let's ring in 2023 with an easy appetizer and a bubbly cocktail! This Baked Brie wrapped in puff pastry is like a wonderful present ready to unwrap! The semi-soft cheese melts to creamy perfection, and the caramelized pears and walnuts complement the cheese ever so wonderfully. Assemble this appetizer ahead of time, then bake just before serving.Enjoy with a Blushing French 75 and celebrate the New Year ahead!
Baked Brie with Caramelized Pears and Walnuts and a Blushing French 75
Serves 4 - 6
Ingredients:
2 pears, peeled, cored, and diced (we used Bosc pears)
2 tablespoons sugar
1 tablespoon brandy
1 teaspoon fresh lemon juice
1 wheel (8 oz) Brie cheese
1/4 cup pecan halves
1 sheet frozen, prepared puff pastry
1 egg, beaten
Cocktail Ingredients (Serves 2)
4 oz gin
1 oz fresh lemon juice
2 teaspoons sugar
4 oz brut blush champagne or sparkling rosé
Twist of lemon
Directions:
1. Preheat oven to 400 degrees F.
2. Prepare the pears. Cook the pears in a small skillet. Stir in the sugar and cook until the pears begin to thicken slightly. Add the brandy and lemon juice. Cook until the pears are tender.
3. Defrost the puff pastry enough so that it unfolds easily without cracking, but yet not too warm. Place the puff pastry in the bottom of an oven-safe skillet, or baking dish.
4. Place the Brie wheel, (whole with rind on) in the center of the puff pastry. Top the cheese with the caramelized pears and 1/4 cup pecan halves.
5. Lightly wet the edges of the puff pastry with a pastry brush dipped in water, or with a wet fingertip. Cover the cheese by bringing the corners of the pastry together over the cheese. Pinch the pastry edges together to form a good seal.
6. Brush the top of the puff pastry with beaten egg.
7. Bake for about 30-35 minutes until cheese is melted and the pastry is a lovely golden color. Let cool for 5 minutes.
Blushing French 75 Cocktail:
1. Shake the gin, lemon juice, and sugar with ice until cold. Strain into a champagne or coupe glass. Top off with blush champagne or sparkling rosé, and garnish with a lemon twist.