Pears and Brie
Adapted from Martha Stewart Living
(1) 8-oz wheel Brie or Camembert cheese (very cold)
1 Tbsp butter
1 large Bosc pear, peeled and cut into small dice
2 Tbsp Brandy
1 tsp fresh rosemary, chopped and more for garnish
2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
1 Tbsp DLM 100% Pure Honey
8 walnut halves
Slice the cheese wheel in half crosswise (if still soft, put the wheel in a freezer for several minutes till it firms up); set aside. In a medium skillet over medium heat, melt butter. Add the pears and cook until tender, about 3 minutes. Stir in brandy and cook 1 minute more. Add rosemary and stir to combine. Remove from heat and spread the mixture over bottom half of sliced cheese wheel, reserving 2 tablespoons. Transfer cheese to serving plate.
Return skillet to stove, and heat balsamic vinegar and honey. Simmer mixture until slightly thickened, roughly 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining cheese wheel and pears. Drizzle with remaining glaze, and garnish with rosemary and walnut halves. Serve immediately.
Makes 8 servings
Allergy Warning: Contains milk and other nuts