From The Olive Oil and Vinegar Lover’s Cookbook by Emily Lycopolus
A NOTE FROM EMILY
When that first crisp morning arrives at the beginning of September, all I want to do is get to the market to pick up some pears and some Brie so I can eat this for dinner. During the holiday season I make this caramelized pear topping in massive quantities and store it in the fridge for last-minute guests. It’s quick and easy, and it even lands on toast or oatmeal (as long as no one is watching). Make sure to use a mild and fruity olive oil. Serves 4 as an appetizer
- 2 green onions
- 2 Tbsp mild and fruity extra virgin olive oil (such as Arbequina, Hojiblanca, or Koroneiki)
- 1 pear
- ¼ cup brown sugar, packed
- ¼ cup apple juice (or apple cider)
- 2 Tbsp Cinnamon Pear dark balsamic vinegar
- 1 (250 g) round of Brie
- ¼ cup chopped walnuts
Wash and trim the green onions. Finely chop them, separate the greens from the whites, and set aside.
In a small saucepan over medium-high heat, sauté the whites of the green onion together with the olive oil until just soft, about 1 minute.
Peel, core, and roughly chop the pear into ½-inch pieces. Add the pear, sugar, apple juice, and vinegar. Slowly bring to a boil over medium-high heat, stirring constantly, then turn down the heat to medium. Simmer on medium heat, allowing the pear to caramelize and thicken, 10–12 minutes.
Preheat the oven to 350°F.
Place the Brie in an ovenproof serving dish or Brie baker. Pour the pear and caramel over top and sprinkle with the walnuts. Bake for 10 minutes, just to soften the Brie.
Sprinkle with the green parts of the green onion. Serve warm with fresh baguette, crostini, or crackers.
*Recipe excerpted from The Olive Oil and Vinegar Lover’s Cookbook by Emily Lycopolus, 2015.