Baked Brie with Caramelized Pear

I promise that my South Beach posts will be coming soon, as I was going through all my photos from the holidays I realized I forgot to post this fabulous appetizer. I've made it for cocktail parties when I was still in LA, but most recently made it for the boy and I on the day we celebrated Christmas together before going off to be with each of our own families. He loved it so much he made it for his family's Christmas Eve appetizer/munchie feast. It's a crowd pleaser, trust me and make it.

Baked Brie with Caramelized Pear
adapted from Canadian Living

1 round (8 oz/250 g) brie cheese
1 tbsp (15 mL) sliced hazelnuts or slivered almond, toasted (I've never used any nuts with it and don't miss them)
2 tsp (10 mL) butter
1 shallot, thinly sliced (I didn't have a shallot so I roughly chopped three thin slices of red onion and minced one clove of garlic)
1 pear, thinly sliced
Pinch each salt and pepper
1/4 cup (50 mL) pear or apple juice (I used pear juice)
1 tbsp (15 mL) brandy or pear juice (I used apple juice)
2 tsp (10 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1 tsp (5 mL) packed brown sugar

In nonstick skillet, melt butter over medium heat; fry shallot, pear, salt and pepper until shallot is softened, about 5 minutes.

Add pear juice, brandy (apple juice), thyme and sugar; bring to boil. Boil, stirring occasionally, until no liquid remains and pear is softened, about 5 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours.)

Place Brie on foil-lined pie plate or in small cake pan; top with pear mixture. Bake in 350°F (180°C) oven until cheese is softened, about 10 minutes. Let stand for 5 minutes. Sprinkle with hazelnuts.

I'm sorry I didn't take a picture with the brie cut into and the gooey cheese piled onto a cracker with some pear, but quite frankly we gobbled it up so fast that I forgot. Enjoy!