I feel like you need a bold, festive appetizer in your life.
Most of the time I want something quick and easy to throw together for holiday gatherings—nothing fussy, complicated to prep, or impossible to transport. I hear you. But sometimes I also crave an over-the-top, dramatic appetizer that’s a little impractical and totally fun. This is one of those times.
This version features a perfectly poached pear perched on a wheel of brie that melts into a luscious, gooey mess when served. I went a step further and actually stuffed caramelized winter fruit inside the brie—double the brie, double the indulgence.
The fruit is apples, pears and cranberries cooked with butter, brown sugar, cinnamon and a touch of cardamom. It caramelizes into a bright, warm topping—think autumn and winter in a spoonful. Scoop out a shallow cavity in one brie wheel, fill it with the fruit, then top with the second wheel so the fruit is sandwiched inside. Reserve extra fruit for topping.
When you cut into the baked brie, warm fruit will ooze into the cheese—so pretty and delicious. The pretty pink hue from the poached pear is an added festive bonus.
The poached pear is simmered in pinot noir with cinnamon sticks until fork-tender. You can slice the pear and serve it, or reserve the whole pear as a showpiece on top of the brie. If you like, reduce the poaching liquid with sugar to make a glossy syrup to drizzle over the finished wheel.
A sprig of rosemary makes a simple garnish and adds a festive touch. Serve with crackers, crostini, pita chips or sliced baguette for scooping up all the gooey goodness.
Caramelized Winter Fruit Stuffed Brie with a Pinot Poached Pear
Yield: 4 to 6 (or more if there are lots of appetizers)
Total Time: 45 mins
Ingredients
- 2 (8-ounce) wheels of brie cheese
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- Pinch of cardamom
- Pinch of salt
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1/4 cup whole cranberries, halved
Pinot poached pear
- 2 cups pinot noir
- 2 cinnamon sticks
- 1 seckel pear, peeled (or more)
- 1 cup sugar (optional, to make syrup)
Instructions
- Preheat the oven to 375°F. Spray a baking dish or pie plate with nonstick spray. Using the dish you plan to serve from avoids transferring later.
- On one side of each brie wheel, gently cut a shallow 2-inch-wide cavity. You’ll fill one wheel with fruit and top with the other wheel, cut side down.
- Heat a skillet over medium heat and add the butter. Add the apples, pears and cranberries. Stir in the brown sugar, cinnamon, cardamom and salt. Cook, stirring often, until the fruit is softened and the sugar is bubbly, about 5 to 6 minutes. Remove from heat.
- Spoon as much fruit as will comfortably fit into the cavity of one brie wheel. Top with the second wheel, cut side down, so the fruit is enclosed between the two wheels. Reserve remaining fruit for the top.
- Bake for 10 to 15 minutes, until the brie is soft and just beginning to burst. Remove from the oven and top with remaining fruit, the poached pear, and a rosemary sprig. Serve immediately with crackers, crostini or pita chips.
Pinot poached pear
- In a saucepan over medium heat, combine the pinot noir and cinnamon sticks and bring to a simmer. Add the pear and maintain a light simmer, turning occasionally, until the pear is fork-tender but still holds its shape, about 10 minutes. Remove the pear with a slotted spoon and set aside.
- If you want syrup, remove the cinnamon sticks and add sugar to the poaching liquid (use about the same amount of sugar as liquid). Heat and whisk until dissolved, simmer briefly, then remove from heat and cool to room temperature. Drizzle over the pear and brie or store refrigerated for up to two weeks.
Course: Appetizer • Cuisine: American
Now aren’t you ready for some melty, fruity holiday goodness?