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Friday, 8 March 2013

Baked Pears stuffed with Brie

This recipe is simple, straightforward, a cinch, elementary, no sweat, snap, a piece of cake, *insert synonym here*. 

It has only 4 major ingredients; pears, Brie, thyme, and prosciutto. The pears take a few minutes of prep, but other than that it's all about stuffing, wrapping, and baking. 

They're best served hot with warm crusty bread to mop up the melted Brie. 

Ingredients to serve 2:

2 Rocha pears
4 slices of prosciutto
60g of ripened Brie
1/4 of a teaspoon of finely chopped thyme
20g of unsalted butter, melted

Firstly preheat the oven to 200c/180c fan and line a baking tray with greaseproof paper.

Using a small paring knife core the pears from the bottom in order to create a cavity for the Brie, but don't cut through the top of the pear and keep the stem intact. Trim the bottom of the core to create a small plug (about 1cm thick) and set aside. Then peel the pears, again leaving the stem intact. 

Sprinkle half the chopped thyme around the inside of the cavity of each pear and then stuff with half of the Brie, pressing it firmly inside the cavity with your finger. Finish by pushing the trimmed plug into the cavity to seal it. Brush the melted butter all over the outside of the pears and wrap each with 2 slices of prosciutto, making sure you wrap the prosciutto under the bottom of the pear to keep the plug in place. 

Place the pears on the baking tray and bake in the oven for 15-20 minutes until the pears are tender. 

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