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.


  1. Wow! It looks sweet and yummy. I’m thankful you shared your recipes for this to us and I bet this is really great.

  2. The food looks delicious and very fulfilling. I think I will try this recipe on the weekend.