1 green onion, finely chopped, white part only
2 tsp unsalted butter
1 Bosc pear, peeled, cored, diced
¼ cup pear or apple juice
pinch each salt and cinnamon
3 tbsp chopped pecans
1 tbsp brown sugar
1 tsp chopped fresh thyme
2 oz Continental European beer – Pilsener Urquell, Bitburger, Lowenbrau or similar
1 round (200 gram) Brie or similar
1 tbsp chopped flat leaf parsley
crackers as required
In anon-stick skillet, melt butter, fry pear, onion, salt, and cinnamon until pear is softened
Add juice, pecans, sugar, thyme, and beer; boil stirring often, for five minutes until the mixture is dry
Place entire Brie in an ovenproof serving dish; top with mixture and bake at 180 C for 10 minutes or until the cheese is softened.
Cool for five minutes.
Sprinkle with parsley and serve with crackers.