ALOUETTE BABY BRIE TOASTS WITH PEAR AND CHOCOLATE WINE SAUCE
Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation!
Provided by Wish I Could Cook
Categories Cheese
Time 25m
Yield 40 Toasts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preparation:.
- Combine wine and sugar in saucepan and reduce over medium heat for 10 minutes.
- Remove from heat and stir in the chocolate chips.
- Cut baguette into 40 thin slices. Brush both sides with olive oil and broil until golden on both sides. Cool.
- Cut brie into 4 quarters. Cut each quarter into 10 slices. Lay slices on chilled plate.
- In small skillet, toss almonds until golden brown. Remove from heat and toss with allspice.
- Assembly:.
- Place baguette rounds on cookie sheet.
- Spread 1/2 teaspoon of chocolate wine sauce on each slice.
- Divide minced pear evenly among the slices.
- Lay a slice of brie on top of each "crouton.".
- Sprinkle with toasted almonds.
- Heat in 350 degree oven for five minutes.
BRIE WITH PEAR AND CHOCOLATE WINE SAUCE
This will surely impress Mom this Sunday! A sweet and savory snack or great during Brunch, the creamy baby brie and sweet chocolate will create a one of a kind special day!
Provided by Corrinne J
Categories Lunch/Snacks
Time 25m
Yield 40 toasts, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- Combine wine and sugar in a non-reactive saucepan and reduce over medium heat for 10 minutes.
- Remove from heat and cool slightly. Stir in the chocolate to blend and set aside.
- Brush bread slices with olive oil and broil until golden brown on both sides. Cool.
- Cut wheel of Alouette Baby Brie into 4 quarters. Cut each quarter into 10 slices. Lay slices on a chilled plate.
- In a small skillet, over medium heat, toss the chopped almonds until golden brown.
- Remove from heat, add allspice and blend. Set aside to cool.
- Peel and finely dice pears.
- Assembly:.
- Place the French bread slices on a cookie sheet. Spread a ½ teaspoon of the chocolate wine sauce on each slice.
- Divide the minced pear equally among the slices.
- Lay a slice of Alouette Baby Brie on top of each "crouton" and sprinkle with toasted almonds.
- Heat in oven for 5 minutes.
Nutrition Facts : Calories 182.8, Fat 9.5, SaturatedFat 3.8, Cholesterol 18.7, Sodium 261.9, Carbohydrate 17.4, Fiber 1.4, Sugar 4.4, Protein 6.3
POACHED PEARS WITH CHOCOLATE-PEAR SAUCE
Provided by Gail Conde
Categories Chocolate Fruit Dessert Wheat/Gluten-Free Pear White Wine Spring Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir pear nectar, white wine and sugar in heavy large saucepan over medium-high heat until sugar dissolves and syrup comes to boil. Add pears to syrup in saucepan. Cover pan, reduce heat to medium-low and simmer until pears are tender, about 8 minutes. Using slotted spoon, transfer pears to plate. Increase heat to medium-high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat. Add chocolate; whisk until chocolate melts and sauce is smooth.
- Place 1 warm pear half, cut side up, on each plate. Top with vanilla ice cream and warm chocolate sauce. Or cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with ice cream and sauce, rewarming sauce, if desired.
BRIE WITH PEAR TOPPING
"I prepared this for a party, and everyone thought it was great," writes Mary Ann Zadvorny of Stoney Creek, Ontario. "It is fast, easy and impressive.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place cheese in an ungreased oven-proof serving dish. Top with pear slices. Sprinkle with brown sugar and pecans. Dot with butter. Bake at 400° for 5-10 minutes or until cheese is softened. Serve with crackers.
Nutrition Facts : Calories 117 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
BAKED BRIE WITH CARAMELIZED PEARS, SHALLOTS AND THYME
Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)
Provided by Heidi T
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
- Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
- Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
- Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 42.9 g, Cholesterol 32.2 mg, Fat 21.1 g, Fiber 3.2 g, Protein 12.8 g, SaturatedFat 7.8 g, Sodium 649.7 mg, Sugar 7.6 g
RED WINE POACHED PEARS WITH CHOCOLATE FILLING
This red wine-poached pear with chocolate recipe is a perfect dessert option for the holidays, cold winter nights, or as a show-stopper to impress your friends. Just don't let them know how easy it is to make! Serve with a savory cream like mascarpone, crème fraiche, or Devonshire cream. Can be made ahead of time and refrigerated.
Provided by MSTRECKE
Categories Desserts Chocolate Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
- Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
- Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
- Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 78.7 g, Cholesterol 0.5 mg, Fat 4.8 g, Fiber 6.2 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 182.7 mg, Sugar 54.2 g
PEARS IN RED WINE WITH ICE CREAM AND CHOCOLATE SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Using a swivel-bladed paring knife, peel away the thin outer skin of the orange. Do not use the pulp. Put the skin in a casserole. Put the remainder of the orange to another use.
- To the casserole, add the peppercorns, sugar and red wine. Bring the mixture to the boil.
- Meanwhile, peel the pears. Cut off and discard the stems. Cut the pears in half lengthwise. Using a melon ball scoop, cut away and discard the cores of each pear half. Put the pear halves, cut side down, in the red-wine mixture. Cover the pears with a clean linen cloth, letting it soak on top of the pears in the wine. Bring to the boil and cook 15 minutes. Remove from the heat and let cool. Refrigerate until ready to serve.
- Meanwhile, put the chocolate in a saucepan and place the saucepan in a slightly larger basin of water. Bring the water to the boil and let the chocolate melt. Add the cream and Grand Marnier and stir to blend.
- Spoon one scoop of ice cream onto each of 12 individual dessert dishes. Top each scoop with a pear half, cut side down. Spoon the hot chocolate sauce over all and serve immediately.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 86 milligrams, Sugar 48 grams
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