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