Frank's Recipes! Baked Brie with Hazelnut Pear Topping

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Baked Brie with Hazelnut Pear Topping

1 round brie; 8 oz

HAZELNUT PEAR TOPPING
1/2 very ripe pear; chopped
1/4 cup chopped toasted hazelnuts
1 tablespoon packed brown sugar
1 teaspoon hazelnut liqueur

Try this perfect-match combination or one of the five easy, delectable variations below. The rind on Brie, which is formed from mould as the cheese ripens is edible.

Hazel Nut Pear Topping:
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 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 tablespoon packed brown sugar, 2 tablespoon dried cherries or raisins (optional) and 1 tablespoon 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 tablespoon 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 tablespoon white wine or vermouth, and 1 tablespoon chopped fresh mint (optional); spread over Brie and bake.

Yield: 10 to 15 servings