One of the key points of my visit to Paris was food. I thought I would come back with at least five extra pounds, but French cuisine takes care of that. Even if I ate three meals a day, each composed of multiple courses (which I almost never do at home, or anywhere else for that matter) I didn’t gain a pound. Now I understand perfectly why the French women look perfect all their life.
The first evening, despite my better judgement, I was persuaded into taking an entrée besides my main course, which consisted of mussels. And I took a camembert cheese cooked in the oven with a honey sauce and fresh rosemary. And it was delicious! So, when I stumbled upon this recipe the other day, I thought I would give it a try this weekend. It sounds totally delicious and the combination of flavours should be magical.
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
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Step 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.
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Step 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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