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Print this Recipe    Brie Hazelnut Pear

Brie With Hazelnut Pear Topping

1 round brie; 8 oz
1/2 very ripe pear; chopped, or 2 canned pear halves, patted dry and chopped
1/4 cup chopped toasted hazelnuts
1 tablespoon packed brown sugar
1 teaspoon hazelnut liqueur

In bowl, combine pears, toasted hazelnuts, brown sugar and liqueur.
Cut off top rind of Brie, if desired. Place Brie on baking sheet;
spread with topping. Bake in 350F oven for 5 to 10 minutes or until
cheese is softened.


VARIATIONS

Brie with Sweet and Nutty Topping: Omit Hazelnut Pear Topping. Stir
together 1/4 cup chopped toasted pecans, 2 tbsp packed brown sugar,
2 tbsp dried cherries or raisins (optional) and 1 tbsp whisky;
spread over Brie and bake.

Brie with Cranberry Mandarin Topping: Omit Hazelnut Pear Topping.
Stir together 1/4 cup cranberry sauce, 1/4 cup canned mandarins,
chopped, and pinch cinnamon; spread over Brie and bake.

Brie with Red Pepper Topping: Omit Hazelnut Pear Topping. Stir
together 1/3 cup red pepper jelly and 2 tbsp diced sweet red
pepper; spread over Brie and bake.

Brie with Fruit Chutney Topping: Omit Hazelnut Pear Topping. Spread
1/3 cup fruit chutney over Brie and bake.

Brie with Strawberry Topping: Omit Hazelnut Pear Topping. Stir
together 1/2 cup chopped strawberries, 2 tbsp white wine or vermouth,
and 1 tbsp chopped fresh mint (optional); spread over Brie and
bake.

Yield: 10 to 15 servings

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