Baked Brie with Caramelized Pears, Shallots and Thyme

Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 417 Calories

Ingredients

• 1 tablespoon butter
• salt and pepper to taste
• 2 pears - peeled, cored and sliced
• ⅓ cup dry white wine
• ½ cup slivered almonds
• ½ teaspoon brown sugar
• ½ teaspoon chopped fresh thyme
• 1 (8 ounce) round loaf sourdough bread
• 1 (8 ounce) round Brie cheese
• Assorted crackers
• 2 shallots, thinly sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.

Step 3

Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.

Step 4

Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.

Step 5

Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.