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Baked Brie with Caramelized Pears

by Maria Ortega



A sweet pear on creamy baked cheese will have guests coming back for more. Serve with sliced baguette, crisp breads or flatbreads.

  • Total time 45 min
  • Easy
  • Servings 6


1 round (8 oz/250 g) brie cheese

1 tbsp (15 mL) sliced hazelnuts, toasted

Caramelized pear:

2 tsp (10 mL) butter

1 shallot, thinly sliced

1 pear, thinly sliced

Pinch each salt and pepper

1/4 cup (50 mL) pear or apple juice

1 tbsp (15 mL) brandy or pear juice

2 tsp (10 mL) chopped fresh thyme

1 tsp (5 mL) packed brown sugar


Caramelized pear:

1. In nonstick skillet, melt butter over medium heat; fry shallot, pear, salt and pepper until shallot is softened, about 5 minutes.

2. Add pear juice, brandy, thyme and sugar; bring to boil. Boil, stirring occasionally, until no liquid remains and pear is softened, about 5 minutes.

3. Place brie on foil-lined pie plate or in small cake pan; top with pear mixture. Bake in 350°F (180°C) oven until cheese is softened, about 10 minutes. Let stand for 5 minutes. Sprinkle with hazelnuts.


Instead of hazelnuts you can use toasted sliced slivered almonds.


$2.00 off
any ONE (1) Bon Homme Brie

$1.00 off
any ONE (1) 365 Butter


  • cal 111
  • pro 5g
  • total fat 8g
  • sat. fat 5g
  • carb 4g
  • fibre 1g
  • chol 27mg
  • sodium 166m
  • trans fat 1%
  • calcium 5%
  • iron 2%
  • vit A 6%
  • vit C 5%
  • vit D 2%
  • folate 8%

See more with: cheese hazelnuts pears

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  • Li-May
    15th Dec, 2016

Great recipe! I made a half recipe and also halved the sugar. Had some leftover salted caramel that I swirled on top of the mixture before putting it in the oven :D

  • Trinlynne
    15th Dec, 2016

I’ve been using another recipe from good food and had many compliments but the extra fat in these give them the edge. I’ll be keeping to this one from now on.

  • Li-May
    15th Dec, 2016

You never mention putting the foil into the tin in the recipe so i did not have that “handle” to help me remove it from the brownie tin! I only saw this instruction once I had watched the vdieo after baking! Sort of vital to the presentation!