Caramelized Pear on Warm Double Cream Brie.


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.