Brie Stuffed Pears

One of my husband’s all time favorite things is Bris so I thought i’d whip him up these bris stuffed pears for lunch the other day (and by the other day I mean this time last week, because I am really behind… again! :-/ Which may account for some “mass posting today.”) I was feeling kind of bold and daring and thought i’d see how they tasted with prosciutto and I found out–NOT very good at ALL! I almost didn’t post this recipe because of that, but the bris stuffed pears themselves were SO spot on and delicious, I couldn’t resist. I mean, who could resist honey brushed pears filled with melted bris cheese, topped with caramelized hazelnuts? These are SO yummy!

2 Tbs. unsalted butter, melted
2 tsp. honey
1 Tbsp brown sugar
2 medium firm-ripe pears halved lengthwise and cored
Kosher salt
1/4 cup plus 1 Tbs. chopped, toasted hazelnuts
2 oz brie (about 1/4 cup)
1/2 tsp. chopped fresh thyme

Preheat the oven to 375°F.

In a small bowl, mix the melted butter and 1 tsp. of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.In a small bowl, mix the bris, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.Remove the pears from the oven, divide the cheese filling evenly among the pear cavities and bake on the upper rack until the cheese starts to soften, about 3 minutes. In a pan, melt 1 Tbsp butter and 1 Tbsp brown sugar. Chop the hazelnuts, and add to the pan. Stir for 2-3 minutes until well coated with the butter and sugar and  toasted. 

Top the pears with the caramelized nuts. {Don’t serve on a bed of prosciutto}…


<3 Sarah