Caramelized Pear Cranberry Baked Brie

written by Julie Cohn

One of the nicest things about this time of year is that people get together with friends and family for holiday parties.  If you are anything like me, you are super busy right now, and do not have hours to slave in the kitchen making appetizers to bring to all these holiday events.  This savory-sweet Caramelized Pear Cranberry Baked Brie is super easy to make, about 30 minutes to prepare, and another 20-25 minutes to bake…but will take guests only five minutes to devour!

Caramelized Pear Cranberry Baked Brie

  • 1 Pear
  • 1 Green Onion/Scallion
  • 1 tsp. Chopped Fresh Sage
  • 1 tsp Fresh Rosemary
  • 1 Tbsp. Butter
  • 1 tsp. Balsamic Vinegar
  • 1 tsp. Honey
  • 1 Tbsp. Dried Cranberries
  • 1Tbsp. Chopped Pecans
  • 1 Large Brie Wheel
  • 1 Sheet Prepared Pie Crust
  • Loaf of French Bread or Crackers
  • Melted butter for brushing (1 Tbsp)

Wash and chop the pear into small bite size pieces.  Chop the green onion.  Place butter into a saute pan, add the pear, green onion, sage, and rosemary, and saute for 2-3 minutes.  Add the balsamic vinegar and honey and stir thoroughly.  Saute for 3-4 minutes more.  The mixture will thicken or “caramelize” in the pan.  Add the dried cranberries and saute for 30 seconds. Remove from the heat and allow to cool for about 3-4 minutes.  Spread out your pie crust, and roll thin with a rolling pin.  Scoop about 2 Tbsp of the pear mixture, and place in the center of the pie crust.

Caramelized Pear Cranberry Baked BrieSprinkle the chopped pecans over the mixture.  Place the brie into the center, above the pear mixture.  Slowly wrap the pie crust around the brie, making certain to cover the entire bottom as much as possible.  Flip the wrapped brie over, and place in a greased baking dish.  Cut 1-2 slits in the top of the pastry to allow the steam to escape and brush the crust with butter.

If you have leftover pear mixture, place around the brie in the baking dish.  Bake in a preheated (350 degree) oven for 20-25 minutes, until the top is golden.  If you are bringing this to someone’s house as an appetizer, you  may wish to bake it when you get there, as the brie will be better fresh from the oven.  Serve with thin-sliced french bread.

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