recipelink.com Chat Room Recipe Swap - 2001-07-16
From: recipelink.com

Brie With Hazelnut Pear Topping and Variations
From: Robin Cowdrey
Newsgroup: rec.food.recipes
Date: 1-9-99

Try this perfect-match combination or one of the five easy, delectable variations below. The rind on Brie, which is formed from mold as the cheese ripens is edible.
Yield: 10 to 15 servings

1 (8 oz.) round brie

Hazelnut Pear Topping:
1/2 very ripe pear, chopped
1/4 cup chopped toasted hazelnuts
1 tablespoon packed brown sugar
1 teaspoon hazelnut liqueur

In bowl, combine pears, toasted hazelnuts, brown sugar and liqueur. Cut off top rind of Brie, if desired. Place Brie on baking sheet; spread with topping. Bake in 350F oven for 5 to 10 minutes or until cheese is softened.

SUBSTITUTION:
If a fresh pear is not available for Hazelnut Pear Topping, use 2 canned pear halves, patted dry and chopped.

VARIATIONS
Brie with Sweet and Nutty Topping:
Omit Hazelnut Pear Topping. Stir together 1/4 cup chopped toasted pecans, 2 tbsp packed brown sugar, 2 tbsp dried cherries or raisins (optional) and 1 tbsp whisky; spread over Brie and bake.

Brie with Cranberry Mandarin Topping:
Omit Hazelnut Pear Topping. Stir together 1/4-cup cranberry sauce, 1/4-cup canned mandarins, chopped, and pinch cinnamon; spread over Brie and bake.

Brie with Red Pepper Topping:
Omit Hazelnut Pear Topping. Stir together 1/3-cup red pepper jelly and 2 tbsp diced sweet red pepper; spread over Brie and bake.

Brie with Fruit Chutney Topping:
Omit Hazelnut Pear Topping. Spread 1/3-cup fruit chutney over Brie and bake.

Brie with Strawberry Topping:
Omit Hazelnut Pear Topping. Stir together 1/2-cup chopped strawberries, 2 tbsp white wine or vermouth, and 1 tbsp chopped fresh mint (optional); spread over Brie and bake.