Brie with Walnuts and Spicy Pear Compote
This is a lovely appetizer or light lunch. It has nutrients from the fruits and healthy fats and proteins from the cheese.
Serve alongside some bread and a salad for a more complete meal, or serve with crackers or toasted baguette slices for an appetizer.
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- 4 Pear
- 3 tsps lemon juice
- 1 chili pepper
- 2 sprigs rosemary
- 1 Tbsp olive oil
- 4 tsps honey
- freshly ground peppers
- 2 small pomegranates (or 2 TBSP pom seeds)
- 2 Tbsps shelled Walnut
- 12 ozs Brie
Wash and halve the chili, remove the seeds and finely chop the flesh. Strip the rosemary leaves off the stalks.
Peel, halve and core the pears and cut into wedges. Sprinkle with lemon juice.
Heat the oil and fry the pears, chili and rosemary for 1 minute. Then deglaze with 2 tbsp water and stew for a further 2 minutes. Add the honey and season with pepper.
Roughly chop the nuts. Break open the pomegranates and separate the seeds. Mix the nuts and pomegranate seeds into the pear compote, check the seasoning and leave to cool.
Slice the Brie and serve with the pear and pomegranate compote.