Baked Brie with Caramelized Pears, Shallots and Thyme

"Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)"

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INGREDIENTS

1 tablespoon butter
2 shallots thinly sliced
2 pears - ; peeled cored and sliced
1/3 cup dry white wine
1/2 teaspoon brown sugar
1/2 teaspoon chopped fresh thyme
salt and pepper ; to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
1/2 cup slivered almonds
Assorted crackers

servings

INSTRUCTIONS

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NOTES

I often forget the almonds and it's still delicious.

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Baked Brie with Caramelized Pears, Shallots and Thyme

1 tablespoon butter 
2  shallots thinly sliced 
2  pears - peeled cored and sliced
1/3 cup dry white wine 
1/2 teaspoon brown sugar 
1/2 teaspoon chopped fresh thyme 
  salt and pepper to taste
1 (8 ounce) round loaf sourdough bread 
1 (8 ounce) round Brie cheese 
1/2 cup slivered almonds 
  Assorted crackers

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.

Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.

Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.

Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

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Nutrition

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Serving Size: 1 serving (127g)
Recipe Makes: 8 Servings

Calories: 313
Calories from Fat: 136 (43%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.3g
Cholesterol 32.2mg		10 %
Sodium 473.1mg		16 %
Potassium 213.9mg		6 %
Total Carbohydrate 33.8g		10 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 30.9g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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