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Brie en Croûte with Pear, Brown Sugar and Pecan Compot


Pear Compote
1 Tablespoon butter
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
2 pears-peeled and cored (such as Bartlett), cut into small bite-sized pieces
1/4 cup chopped pecans
Pinch of salt
1 tablespoon cornstarch
1 sheet of puff pastry (I used Pepperidge Farms)
8-ounce wheel of brie
1 egg, beaten
1 tablespoon water

In a large saucepan, over medium heat, melt the butter.  Stir in the pears.  Saute until they become soft, about 4 minutes.  Stir in the sugar and cinnamon, stirring until the sugar dissolves.  Stir for about minute.  In a small bowl dissolve the cornstarch in the water.  Stir the cornstarch slurry into the pears and continue to cook for about 2 minutes.  Remove from the ehat and cool completely.
While the compote is cooling, roll out one sheet of the puff pastry dough on a lightly floured surface.  Place the cooled compote in the center of the puff pastry.  Remove the top rind of the brie and place the cut side of the brie onto the pear compote.
In a small bowl whisk together the egg and water for your egg wash.  With a brush, lightly brush the edges of the puff pastry (you may need to trim the edges of the puff pastry, you don’t want the bottom to be too “doughy”).  This will be the “glue” that will hold the pastry together.  Wrap the puff pastry around the brie and pear mixture.  Place the brie package, glued side down, on a parchment lined baking sheet.
Brush the top of the puff pastry with the egg wash.  With any extra pieces you can cut out fun shapes and place on the top of the puff pastry.  Here I used stars for Christmas time.  Bake the brie in a pre-heated 375 degree F. oven for about 20-25 minutes, or until golden brown.
Serve with crackers and bread.  Serves 6 as an appetizer.
1 tablespoon water
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