Warmed Brie with Caramelized Balsamic, Pear & Pecan Compote
Win over your holiday guests with this delicious Brie topper!
It comes together in just minutes and is packed with sweet-spiced flavor. Double recipe for a larger round of Brie.
For more recipes featuring our 12-year aged condimento tradizionale balsamic, see the recipe roundup!
Warmed Brie with Caramelized Balsamic, Pear & Pecan Compote
Win over your holiday guests with this delicious Brie topper! It comes together in just minutes and is packed with sweet-spiced flavor. Double recipe for a larger round of Brie. Serves 4 to 6.
Ingredients
Ingredients:
- 2 green onions white parts only, chopped
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 1 pear peeled, cored and cut into 1/2-inch cubes
- 1/4 cup brown sugar packed
- 1/2 cup apple juice or cider such as Local heirloom apple juice from from Gizdich Ranch
- 2 Tbsp Sigona’s 12-year aged condimento tradizionale balsamic
- 1 8 oz round French double cream Brie
- 1/4 cup chopped pecans
- Suggested serving companions: Sliced, lightly toasted baguette, crackers, apple or crisp pear slices.
Instructions
- Preheat oven to 350°F.
- In a small saucepan, heat the olive oil over medium-high heat. Add the onions and cook, stirring, for 1 minute. Add the pear, sugar, juice and balsamic; stir as it comes to a boil.
- Reduce heat to medium and cook, stirring occasionally, until liquid is reduced to just a couple tablespoons and it has a thick, syrupy consistency, about 12 to 15 minutes. Transfer to a bowl to cool a bit while you warm the Brie.
- Place Brie round on an oven-safe serving dish or tray and place in the oven to warm for about 8 minutes – the goal is not to melt the cheese, it’s to simply soften it a bit so it’s easier to slice and spread.
- Meanwhile, stir the pecans into the caramelized sauce.
- Once Brie is warmed, remove from oven and spoon the sauce over the Brie round. Serve immediately.
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