Recipe#50

Title: Brie Hazelnut Pear

From: Robin Cowdrey rcowdrey@telusplanet.net 
 Newsgroups: rec.food.recipes 
 Subject: Baked Brie Round With Pecans 
 Date: 9 Jan 1999 20:05:54 -0700 
 Message-ID: <3692C831.ECCA0DB0@telusplanet.net> 

1  round brie; 8 oz
 1/2 very ripe pear; chopped, or 2 canned pear halves, patted dry and chopped
 1/4 cup chopped toasted hazelnuts
 1 tablespoon packed brown sugar
 1 teaspoon hazelnut liqueur
 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.
 VARIATIONS    
 Brie with Sweet and Nutty Topping: Omit Hazelnut Pear Topping. Stir
 together 1/4 cup chopped toasted pecans, 2 tbsp packed brown sugar,
 2 tbsp dried cherries or raisins (optional) and 1 tbsp 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 tbsp 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 tbsp white wine or vermouth,
 and 1 tbsp chopped fresh mint (optional); spread over Brie and
 bake.
 Yield: 10 to 15 servings