Description
A round of brie is dressed up with brûléed pears, spiced nuts and drizzled with balsamic honey for an elegant touch. If you don’t have a small torch, the pears can be broiled with the sugar in the oven for a few minutes and transferred to the Brie.
Ingredients
SPICED NUT INGREDIENTS
1 cup Pecans, rough chopped
½ cup Sliced Almonds
¼ cup Raw Pumpkin Seeds
¼ cup Raw Sunflower Seeds
2–3 tablespoons Honey
1 tsp. Savory Spice Za-atar Seasoning
1 tsp. Pumpkin Pie Spice
2 tsp. Sea Salt
BALSAMIC HONEY INGREDIENTS
2 cups Balsamic Vinegar
½ cup Honey
½ tsp. Salt
MAIN DISH INGREDIENTS:
1 8oz Camembert Round
1 ripe Pear
1 Tbsp. Lemon Juice
2–3 Tbsp. Superfine Granulated Sugar
3–4 Tbsp. Balsamic Honey
¼ cup Spiced Nuts
Pinch salt
Special equipment, Brule torch
Instructions
- Prepare the Spiced Nuts:
- Preheat oven to 350F, and prepare a large sheet pan with parchment paper
- Place the nuts and seeds on the sheet, and drizzle with the honey.
- Place in the oven for a few minutes to melt the honey, remove from the oven and sprinkle over the spices and salt evenly over.
- Bake for 8 minutes, take out and stir
- Bake for an addition 5 to 6 minutes until toasted and fragrant.
- Prepare the Balsamic Honey:
- Place the balsamic vinegar in a small saucepan and cook until the liquid is evaporated by half, stir in the honey and salt, allow to cool.
- Transfer to a squeeze bottle or jar.
- Assemble the dish:
- Scrape off the top ‘bloom’ off the brie and place on a platter.
- Cut the pear into thin slices, remove the core and dress lightly with lemon juice to prevent browning.
- Fan the pears decoratively across the top of the brie.
- Sprinkle with a little of the sugar and torch the sugar moving the torch back in forth, working in layers adding more sugar until a caramelized crust is achieved.
- Sprinkle a generous layer of the spiced nuts, and drizzle liberally with the balsamic drizzle.
- Serve with crackers or crusty artisanal bread and enjoy!
Notes
Special equipment, Brule torch
- Category: Appetizer
Keywords: Brie with pear and spiced nuts, holiday brie, appetizer