Pears And Camembert Food

PEARS AND CAMEMBERT

Pears and Camembert image

The cheese should be cold, so it can be sliced; the glaze will warm it when poured on top.

Provided by Martha Stewart

Yield Makes 1

Number Of Ingredients 8

Ingredients

One 8-ounce wheel Camembert or Brie 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

Steps:

Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons mixture for garnish. Transfer cheese to serving plate.
Return skillet to stove, and heat balsamic vinegar and honey 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 pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.

CARAMELISED PEAR, CAMEMBERT AND ROCKET SALAD

Caramelised Pear, Camembert and Rocket Salad image

Make and share this Caramelised Pear, Camembert and Rocket Salad recipe from Food.com.

Provided by Sonya01

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

30 cm thin baguette, cut into 1cm slices
1 1/2 tablespoons olive oil
2 teaspoons crushed garlic
1 tablespoon butter
2 teaspoons brown sugar
2 pears, cut into thick wedges
100 g baby rocket
200 g camembert cheese, cut into thin wedges
1/3 cup jl kraft* provincial french vinaigrette

Steps:

Place the bread onto a lined baking tray and brush with half the combined oil and garlic. Cook under a grill for 2-3 minutes until golden. Turn and brush with remaining oil mixture and grill until golden.
Heat butter and sugar in a small non-stick frying pan over medium heat. Add pears and sauté for 2-3 minutes until light golden.
Arrange rocket, camembert, toasts and pears onto a serving platter. Drizzle with dressing and serve immediately.

Nutrition Facts : Calories 436.4, Fat 21.2, SaturatedFat 10.4, Cholesterol 43.7, Sodium 690.5, Carbohydrate 47.4, Fiber 5.1, Sugar 15.4, Protein 16.5

PHYLLO-WRAPPED CAMEMBERT WITH CARAMELIZED PEARS

Phyllo-Wrapped Camembert With Caramelized Pears image

A delicious appetizer! It is easy to prepare if you follow this tip: Place cheese in centre of phyllo stack and spoon pears and confit over cheese. Then, gather edges of phyllo and fold together, twisting at the top, to fully wrap cheese. Source: Inspired by Compliments magazine

Provided by Elly in Canada

Categories Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons pure olive oil
1 bosc pear, peeled, cored and thinly sliced (or other firm pear)
1 tablespoon fresh thyme, chopped
1 (450 g) package camembert cheese
1/2 cup chutney, I use Red Onion Cranberry Apricot Confit
3 sheets phyllo pastry sheets

Steps:

Preheat oven to 400°F (200°C).
Meanwhile, heat 2 tsp (10 mL) oil in a skillet over medium-high heat. Sauté pears just until tender, about 5 minute Add thyme, reduce heat to medium and cook until pears begin to caramelize and become golden, stirring often, about 5 minutes.
Lay one sheet of phyllo on work surface and brush with a little of the remaining olive oil. Repeat with remaining sheets.
Place cheese in centre of phyllo stack. Spoon pears and confit over cheese. Fold phyllo over to fully wrap. (To make ahead, refrigerate, covered, up to 1 day before baking.).
Place on a parchment paper-lined baking sheet. Drizzle with remaining olive oil. Bake until pastry is deep golden, about 20 minutes.
Transfer to a platter. Serve with crackers, baguette slices or sliced apples and pears.

Nutrition Facts : Calories 232.2, Fat 17.5, SaturatedFat 9.2, Cholesterol 40.5, Sodium 508.3, Carbohydrate 7.3, Fiber 0.8, Sugar 2.3, Protein 11.7

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