Pears and Camembert

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

  • Yield: Makes 1
Pears and Camembert

Photography: Anna Williams

Source: Martha Stewart Living, December/January 1999/2000

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

Directions

  1. 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.

  2. 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.

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