INGREDIENTS
- 2 USA Bosc pears, peeled, cored, and sliced
- ¼ cup water
- 2 tablespoons brown sugar
- ¼ cup cream sherry
- ⅛ teaspoon ground nutmeg
- 1 frozen puff pastry sheet, thawed
- 1 8-ounce Brie cheese round
- 1 egg
- 2 tablespoons milk
- 3 cups baby greens
DIRECTIONS
- Preheat oven to 400 degrees. Lightly grease a baking sheet.
- In a large sauté pan, sauté pears with water, brown sugar, sherry, and nutmeg until pears are tender and excess moisture has evaporated.
- Roll out the puffed pastry so that it is large enough to completely wrap around Brie. Place the pear mixture in the center of the puffed pastry and place the Brie round on top of the pears.
- In a small bowl, combine egg and milk to make egg wash. Brush egg wash around the edges of the puff pastry and fold up the edges to totally wrap around the pears and Brie.
- Flip puff pastry-wrapped Brie over onto the baking sheet and brush sides and top with egg wash.
- Bake for 35-40 minutes or until golden brown.
- Place baby greens on a serving plate and place baked Brie on top. Serve warm.
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