• 10servings
  • 75minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB9, D, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 2 shallots, thinly sliced

  3. 2 pears - peeled, cored and sliced

  4. 5 tablespoons dry white wine

  5. 1/2 teaspoon light brown soft sugar

  6. 1/2 teaspoon chopped fresh thyme

  7. salt and pepper to taste

  8. 1 (250g) round loaf crusty bread

  9. 1 (200g) wheel Brie

  10. 75g flaked almonds

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas mark 4.

  2. Melt butter in a frying pan 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 caramelised, about 10 minutes. Set aside.

  3. Cut a Brie-sized hole in the top of the crusty bread to within 1cm 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 .5cm deep. Cut in half by looping a strand of very thin string or 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 loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the almonds. Place the remaining brie half on top, cut-side-down, spread with remaining pear mixture, and sprinkle with remaining almonds. Place on a baking tray.

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


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