Baked Brie with Pears and Hazelnuts

A showstopper for entertaining and so easy to do. Carmelized pears give an additional layer of flavour for this decadent appetizer.

1 (8 oz) round Brie cheese (250 g)
1 Tbsp. hazelnuts, slivered and toasted (15 mL)

Caramelized Pears:
2 tsp. butter (10 mL)
1 shallot, thinly sliced
1 pear, thinly sliced
sea salt
black pepper, freshly cracked
¼ cup pear or apple juice (50 mL)
1 Tbsp. Brandy or pear juice (15 mL)
2 tsp. fresh thyme, chopped (10 mL)
1 tsp. brown sugar (5 mL)

To Serve:
whole-wheat crackers or toasted baguette slices

Preheat oven to 350°F (180°C).

Caramelized Pears:  In nonstick skillet, melt butter over medium heat, fry shallot, pear, sea salt and pepper until shallot is softened, about 5 minutes. Add pear juice, brandy, 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.)

Brie:  Place Brie on foil-lined pie plate or in small cake pan, top with pear mixture.

Bake in the oven until cheese is softened, about 10 minutes.

Let stand for 5 minutes. Sprinkle with toasted hazelnuts and serve with crackers or toasted baguette slices.

Makes 8-10 servings.