FREE SHIPPING on orders over $100!!

Caramelized Pear on Warm Brie

November 19, 2019

Caramelized Pear on Warm Brie

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. 




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Maple Apple Caramel Bread Pudding
Maple Apple Caramel Bread Pudding

November 19, 2019

This is a great way to use up stale bread.  You can make this in advance and let it soak overnight.  If you’re not into raisins, try cranberries, chopped walnuts, or pecan pieces.  If you don’t have butter infused olive oil, any mild, creamy single varietal extra virgin olive oil will do

Continue Reading

Dukkah: Sesame and Coriander Dip
Dukkah: Sesame and Coriander Dip

October 22, 2019

This is a classic Egyptian way to serve bread as a starter course, with other dips and “mezzeh” (appetizers), or alongside kebabs with a nice green salad.  This is also a fun gift idea to make as a hostess gift or for holiday gift giving. Portion dukkah into small mason jars along with a nice bottle of Extra Virgin Olive Oil!

Continue Reading

Warm Goat Cheese Salad
Warm Goat Cheese Salad

August 12, 2019

This recipe is so versatile and easy I promise! It is more of a “formula” than a recipe.  Be creative and have fun!

Add something crunchy like walnuts, pecans, hazelnuts, pepitas…(for crunchy satisfying texture)

Add some fresh fruit like apples, grapes, pears, orange supremes…(for that burst of freshness)

Add some dried fruit like cranberries, cherries, raisins… (for a sweet/tart chew)

Add something with a little bite like red onion, pickled onion, green onion…(for a kick)

If you don’t like goat cheese or want to make this a hearty meal replace the croquettes with grilled shrimp or chicken, and add a sprinkle of blue cheese crumbles or feta. 

You can also change the dressing to mix any of your favorite Island Olive Oil and vinegar pairings

Continue Reading