Great last week of winter, soon to be spring appetizer.
Brie with Pears and a Balsamic Reduction
from Martha Stewart Living | December • January 1999/2000
• 1 eight-ounce wheel Brie or Camembert cheese, cold
• 1 tablespoon unsalted butter
• 1 large Bosc pear, peeled and cut into 1/4-inch dice
• 2 tablespoons brandy
• 1 teaspoon chopped fresh rosemary, plus more for garnish
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 8 walnut halves
1. Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt the butter. Add the diced pear, and cook until tender, about 3 minutes. Stir in the brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons of the mixture for garnish. Transfer cheese to serving plate.
2. Return skillet to stove, and heat the balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.