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“The Old Man and the Brie”

January 21, 2012

Over the Remembrance Day long weekend, Hélène and I went to Whidbey Island in Washington state and rented a cabin there. We brought our puppy and spent three wonderful days going on walks along the water and making lots of great food including this baked brie. It was such a wonderful break from nursing school that we’re doing it all over again in Reading Week (this time going to Sechelt) and I’m already dreaming about ALL THE BAKED BRIE I’m going to eat while I’m there. Though I won’t have Trader Joe’s on my side to supply me with tons of cheap cheese…

Baked Brie with Pears and Cranberries

1 wheel or wedge of baked brie
1/2 to 1 pear, sliced thinly
1 tbsp brown sugar
2 tbsp dried cranberries, roughly chopped

Toss the sliced pears in the brown sugar then layer on the bottom of the brie baker or oven-safe dish. Place the brie on top and sprinkle with cranberries. Cover with the lid and bake at 350 until the brie is warm and oozing from the sides (about 15 minutes).

Serve with: Homemade bread!

Options for Baked Brie:
– add chopped walnuts and pecans, sprinkling on top with cranberries
– use apple instead of pear and dust cinnamon (and other optional spices) on top of brie
– once removing from the oven, top with blueberries and pomegranate seeds

Cook’s Note: I labelled this a “starter” but as I learned in one brie-wild evening with Jenn, we really shouldn’t underestimate baked brie’s ability to be a main. Serve with a giant salad to counteract all that cheese and bread!

One Comment leave one →
  1. January 21, 2012 6:09 pm

    That sounds like an awesome vacation Allie! Also, isn’t TJ’s cheese selection excellent?
    I think you eat better than anyone I know!

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