Phyllo Wrapped Camembert With Carmelized Pears Food

PEARS AND CAMEMBERT

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.

PEAR AND APPLE PHYLLO CRISP

Steps:

• Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
• Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
• Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.

PHYLLO-WRAPPED CAMEMBERT WITH CARAMELIZED PEARS

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.