I have a confession to make I’ve been holding back on all of you. I made this delicious warm brie with pears and balsamic vinegar on New Years, but I didn’t think it fit into the theme of January, so I have been preciously hoarding the recipe. My good friend S (no not Serena) helped us ring in a quiet New Years at the cabin and she suggested this pairing.
The trick is to get the pears nice and soft then dress them up with the sharp balsamic and fresh oregano, before dumping the delicious mixture over some warm Brie or Camembert. You can do what I did and throw the cheese in the oven for 5 minutes to get it warm or serve it at room temperature. Something about a few glasses of champagne, does not make me a patient lady.
Brie with Caramelized Pears and Balsamic Vinegar(1 small wheel of Brie)
Heat a saute pan to medium and saute the pears in olive oil until nice and soft. Turn up the heat and add balsamic and honey and cook, stirring regularly until it forms a syrup. Taste and add salt and pepper, if it is too sharp add a bit more honey. Stir in fresh oregano and pour over cheese. Serve immediately with crackers or bread.