Baked Brie With Caramelized Pears

Prep Time
Cook Time
Ready In

Recipe: #12143

February 22, 2014

"A favorite appetizer; and, I love baked brie. I believe I found it in a Women's Day magazine a few years ago. The pears are by far my favorite on brie."

Original is 8-12 servings
  • Garnish


  • Serving Size: 1 (79.8 g)
  • Calories 159.1
  • Total Fat - 7.8 g
  • Saturated Fat - 4 g
  • Cholesterol - 37.7 mg
  • Sodium - 768.7 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.5 g
  • Protein - 18.1 g
  • Calcium - 261.7 mg
  • Iron - 1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Brie ... Make sure to take it out of the refrigerator, and let it come to room temperature.

Step 2

Pears ... In a small non-stick pan (preferred), bring to medium heat and add the butter. Then, add the shallots, pear, and a pinch of both salt and pepper. Saute about 3-4 minutes until the shallots and pears begin to soften.

Step 3

Add the pear juice (or apple juice), brandy, thyme, sugar; and, bring to a light boil. Continue to cook until all the liquid has evaporated and the pears are soft. This should take about 5 minutes. Remove from the heat and cool. This can easily be made ahead of time. You want it completely cooled before topping the brie.

Step 4

Bake ... Place the brie on pie plate or small pan lined with parchment paper or foil; and, top with the cooled pear mixture. Bake in preheated 350 degree oven, middle shelf; until the cheese is softened, and begins to melt along the bottom edge. This should take about 10 minutes. Make sure to let it rest a few minutes before serving. Garnish with slivered almonds.

Step 5

Serve and ENJOY! ... Serve with crackers, apple slices, thin toasted baguettes; or, anything you like.


No special items needed.

1 Reviews


A definite 5 star recipe. We loved it - served the cheese with ice cold apple slices - delicious. The pear was very juicy so didn't need much more liquid I used Marsala wine in place of the pear juice as well as the brandy. The appetizer looked great and tasted wonderful 26 April 2015 Made again and loved even more.


review by:
(18 May 2014)

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