The Hidden Pearl: Poached Pear Wrapped in Brie, Baked in Puff Pastry
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why make this recipe
Poached Pear Wrapped in Brie, Baked in Puff Pastry, also known as The Hidden Pearl, is a delightful dish that combines sweet and savory flavors. The juicy pear, rich brie, and flaky pastry create a perfect harmony, making it a wonderful treat for special occasions. It’s not just delicious but also visually impressive, giving you a stunning centerpiece for your table.
how to make Poached Pear Wrapped in Brie, Baked in Puff Pastry
Ingredients:
- 1 firm pear, peeled and cored from the bottom
- 200 ml red wine
- 2 tbsp brown sugar
- 1 cinnamon stick
- 2 cloves
- Zest of 1/2 orange
- Optional: splash of balsamic vinegar
- 1 wheel of brie or camembert (200–250 g)
- 1 sheet of puff pastry (thawed)
- 1 egg, beaten (for egg wash)
- Optional: pinch of flaky salt or rosemary
Directions:
- Poach the Pear: Combine red wine, sugar, cinnamon, cloves, orange zest, and balsamic vinegar in a saucepan. Add the pear and simmer gently for 20–25 minutes until the pear is ruby red and tender. Let it cool in the liquid.
- Assemble the Center: Carefully slice the brie in half horizontally. Place the drained pear upright in the center of the bottom half. Put the top half back over the pear, gently pressing around it to seal.
- Wrap in Puff Pastry: Roll out the puff pastry and wrap the stuffed cheese completely, trimming and sealing the edges underneath. Place it seam-side down on a parchment-lined baking sheet.
- Egg Wash & Bake: Brush the pastry with the beaten egg. Optionally, sprinkle flaky salt or rosemary over the top. Bake at 200°C (392°F) for 20–25 minutes until deeply golden. Let it rest for 5 minutes.
- Reveal the Pearl: Slice through the crust at the table for the full effect, revealing the molten cheese and rich pear inside the crackling pastry.
how to serve Poached Pear Wrapped in Brie, Baked in Puff Pastry
Serve this dish warm, right out of the oven. You can present it whole at the table for a dramatic reveal, or serve it in slices to highlight the gooey brie and sweet pear. It pairs beautifully with a light salad or some crusty bread.
how to store Poached Pear Wrapped in Brie, Baked in Puff Pastry
If you have leftovers, let the pastry cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 2 days. To reheat, place it in an oven at 180°C (350°F) until warmed through, to ensure the pastry remains crisp.
tips to make Poached Pear Wrapped in Brie, Baked in Puff Pastry
- Choose a firm pear like Bosc or Anjou to prevent it from falling apart during poaching.
- Don’t rush the poaching process; allow the pear to soak in the flavors.
- For an extra touch, you can sprinkle some chopped nuts over the brie before wrapping it in pastry.
variation
You can make this recipe with different types of cheese, like goat cheese or cheddar, for a unique twist. Additionally, try adding some dried fruit or nuts inside the pastry for added flavor and texture.
FAQs
1. Can I use a different type of wine?
Yes, white wine can also work well, but it will give a different flavor profile compared to red wine.
2. Is it necessary to peel the pear?
Peeling the pear is recommended as it helps the flavors meld better during the poaching process. However, you can leave the skin on if you prefer.
3. Can I prepare this dish ahead of time?
You can poach the pear and assemble the dish a few hours in advance. Just keep the wrapped pastry in the fridge and bake it just before serving for the best results.
Poached Pear Wrapped in Brie, Baked in Puff Pastry
Ingredients
Method
- Combine red wine, brown sugar, cinnamon, cloves, orange zest, and balsamic vinegar in a saucepan.
- Add the pear and simmer gently for 20 to 25 minutes until it is ruby red and tender.
- Let the pear cool in the liquid.
- Carefully slice the brie in half horizontally.
- Place the drained pear upright in the center of the bottom half.
- Put the top half back over the pear, gently pressing around it to seal.
- Roll out the puff pastry and wrap the stuffed cheese completely, trimming and sealing the edges underneath.
- Place it seam-side down on a parchment-lined baking sheet.
- Brush the pastry with the beaten egg and optionally sprinkle flaky salt or rosemary over the top.
- Bake at 200°C (392°F) for 20 to 25 minutes until deeply golden.
- Let it rest for 5 minutes.
- Slice through the crust at the table for the dramatic reveal of the molten cheese and rich pear inside.
