Baked Brie And Pear Chutney |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Compliments of the Sole Restaurant in Waterloo, Ont. This is fabulous. The ingredients sound different together, but they meld wonderfully. Ingredients:
3 pears (diced) |
1/2 onion (diced) |
2 tbsp. pickled ginger (chopped) |
1/2 cup sugar |
1/2 cup cider vinegar |
1 cinnamon stick, broken |
1 oz. limoncella (lemon liqueur) |
8 cloves |
pinch of nutmeg |
pinch of salt |
1 sheet filo pastry |
4 tbsp. melted butter |
2-3 oz. brie cut 2 long x 3/8 thick slices |
Directions:
1. Place all ingredients (except vinegar) in a sauce pot and simmer over medium heat until sugar begins to caramelize.
2. Add vinegar and reduce by one half. Season with salt. When finished remove the cinnamon stick and cloves
3. Cut filo sheet in half.
4. Place one half on top of the other, turning it 90 degrees to form the shape of a cross.
5. Place the brie in the centre of the pastry layering it into a tower, approximately 3 circumference.
6. Take two opposite corners of the pastry and pull them together over top of the cheese.
7. Pinch the pastry together just above the cheese being careful to leave the top open to resemble a flower.
8. Drizzle a small amount of butter on a baking sheet. Place cheese on butter.
9. Drizzle more butter over pastry and bake at 450 degrees until golden brown. Spoon some chutney onto centre of plate and place cheese on top of chutney.
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