Want a yummy and elegant appetizer that takes just minutes to prepare? Â Try pear and camembert. Â One of my neighbors gave me this recipe and now it’s a staple of mine when entertaining.
What you’ll need:
1 Â 8-ounce wheel of brie or camembert cheese (straight out of the fridge–cold)
1 Â large Bosc pear (but any ripe pear will do in a pinch), peeled and cut into 1/4 cubes
2 Â tablespoons of brandy
1 Â teaspoon of chopped fresh rosemary plus a couple extra sprigs for garnish
2 Â tablespoon of balsamic drizzle (reduced balsamic vinegar, or just balsamic vinegar if you are in a super rush)
1 Â tablespoon of unsalted butter
1 tablespoon of honey
8 pretty walnut halves
How To Prepare:
1. Â Using a long knife, cut the cheese in half crosswise, so you end up with a disc-shaped top and bottom. Â Keeping the cheese cold will make slicing it easier and cleaner. Set aside.
2. Â In a skillet melt the butter over medium heat and then add the chopped pear and cook until tender (2-3 minutes). Â Stir in the brandy and cook for one minute more. Â Stir in the chopped rosemary until combined. Â Remove from heat.
3. Â Place the bottom half of your cheese wheel on a serving plate then spread the pear mixture over it. Â Set aside a couple tablespoons for garnish.
4. Â Using the same skillet you used for the pears, heat the honey and balsamic drizzle (if you are using plain balsamic vinegar heat until simmering to thicken the glaze.) Â Remove from heat and allow the mixture to cool for about 5 minutes.
5. Â Pour half of the honey and balsamic glaze over the pear on the bottom half of the cheese wheel. Â Put the other half of the cheese over that and top with the remaining pear and glaze. Â Garnish with the walnuts and rosemary sprigs, then serve. Â Most of my guests just a wedge of the cheese on a plate and eat it with a fork, but I usually offer pieces of sliced baguette or crackers as well.
Here are some other favorite holiday recipes of mine:
Click below for more holiday recipes from your favorite Avon authors, including Miranda Neville’s English Mince Pie.