Baked Brie with Spiced Persimmons and Pears

Make the most of the unique seasonal bounty at Specialty Produce with this ooey-gooey baked brie topped with spiced fall fruit and hazelnuts.

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December 15, 2020

Ingredients

Serves 2–4
1 persimmon
1 apple
1 bosc pear
⅓ cup toasted hazelnuts
2 teaspoons thyme leaves
⅓ cup toasted hazelnuts
2 tablespoon of butter
1 tablespoon brown sugar
½ teaspoon cinnamon
⅛ teaspoon cardamom
¼ teaspoon apple cider vinegar
¼ teaspoon salt
1 14-ounce brie round
1 baguette, sliced

INSTRUCTIONS

Preheat the oven to 375°.

Slice persimmon, apple, and pear and set aside. Roughly chop ⅓ cup of toasted hazelnuts and pick 2 teaspoons of fresh thyme leaves.

Melt butter in a small saucepan over medium to medium-high heat. Add fruit and cook until just tender, using the back of the spoon or spatula to break up any large pieces. Add brown sugar, cinnamon, cardamom, thyme leaves, apple cider vinegar, and a pinch of salt. Stir to evenly coat the fruit in a sticky syrupy sauce.

Bake the brie in an ovenproof pan or cast iron for 10 to 12 minutes.

Remove from the oven and top with fruit mixture, chopped hazelnuts, and a few more fresh thyme leaves. Serve immediately with crackers or a freshly sliced baguette. 


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