RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 982
| View Recipe |
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| Recipe Name: |
Pears and Brie |
| Source: |
Kristina Felton, Co Founder L'affair |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.71
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Carr water crackers. |
| Comments: |
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Ingredients:
1.5 Large pear, fresh peeled & cut in ?-in dice
2 Tablespoons brandy
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Directions:
Slice cheese wheel in half horizontally.
In medium skillet, melt butter. Add pears and cook until tender, about 3 minutes. Stir in brandy and cook 1 minute more. Add chopped 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.
Return skillet to stove and heat balsamic vinegar and molasses until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes.
Pour half the glaze over cheese and reserved mixture; top the remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary sprigs. |
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| Nutrition per Serving: |
| Calories: |
129 |
Total Carbs: |
16.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
7.0 |
Fat: |
4.7 |
Protein: |
1.65 |
| Fiber: |
2.25 |
Sodium: |
23.25 |
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