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Poached Pear Wrapped in Brie, Baked in Puff Pastry

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A delightful dish combining sweet and savory flavors, featuring poached pear, rich brie, and flaky puff pastry, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Dessert
Cuisine: French
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

For the Poached Pear
  • 1 piece firm pear, peeled and cored from the bottom Choose a Bosc or Anjou pear for best results.
  • 200 ml red wine White wine can be used for a different flavor.
  • 2 tbsp brown sugar
  • 1 stick cinnamon
  • 2 cloves cloves
  • 1/2 piece orange zest Zest of half an orange.
  • 1 splash balsamic vinegar Optional, for added depth of flavor.
For the Pastry
  • 1 wheel brie or camembert (200–250 g) Use either brie or camembert.
  • 1 sheet puff pastry (thawed) Ensure pastry is fully thawed.
  • 1 piece egg, beaten For egg wash.
  • 1 pinch flaky salt or rosemary Optional topping before baking.

Method
 

Poaching the Pear
  1. Combine red wine, brown sugar, cinnamon, cloves, orange zest, and balsamic vinegar in a saucepan.
  2. Add the pear and simmer gently for 20 to 25 minutes until it is ruby red and tender.
  3. Let the pear cool in the liquid.
Assembling
  1. Carefully slice the brie in half horizontally.
  2. Place the drained pear upright in the center of the bottom half.
  3. Put the top half back over the pear, gently pressing around it to seal.
Wrapping & Baking
  1. Roll out the puff pastry and wrap the stuffed cheese completely, trimming and sealing the edges underneath.
  2. Place it seam-side down on a parchment-lined baking sheet.
  3. Brush the pastry with the beaten egg and optionally sprinkle flaky salt or rosemary over the top.
  4. Bake at 200°C (392°F) for 20 to 25 minutes until deeply golden.
  5. Let it rest for 5 minutes.
Serving
  1. Slice through the crust at the table for the dramatic reveal of the molten cheese and rich pear inside.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 10gSodium: 300mgFiber: 2gSugar: 15g

Notes

If you have leftovers, let the pastry cool completely before storing. Wrap in plastic wrap or place in an airtight container and store in the refrigerator for up to 2 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain crispness. You can prepare the pear and assemble the dish a few hours in advance for convenience.
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