for 4 servings
- 3 teaspoons
- 2 sprigs
- 1 tablespoon
- 4 teaspoons
- freshly ground peppers
- 2 tablespoons
- 1.333 cups
Wash and halve the chilli, 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, chilli 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.