Phyllo Wrapped Camembert With Carmalized Pears Recipes

PEARS AND CAMEMBERT

Steps:

• Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons mixture for garnish. Transfer cheese to serving plate.
• Return skillet to stove, and heat balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.

PHYLLO-WRAPPED CAMEMBERT WITH CARAMELIZED PEARS

Steps:

• Preheat oven to 400°F (200°C).
• Meanwhile, heat 2 tsp (10 mL) oil in a skillet over medium-high heat. Sauté pears just until tender, about 5 minute Add thyme, reduce heat to medium and cook until pears begin to caramelize and become golden, stirring often, about 5 minutes.
• Lay one sheet of phyllo on work surface and brush with a little of the remaining olive oil. Repeat with remaining sheets.
• Place cheese in centre of phyllo stack. Spoon pears and confit over cheese. Fold phyllo over to fully wrap. (To make ahead, refrigerate, covered, up to 1 day before baking.).
• Place on a parchment paper-lined baking sheet. Drizzle with remaining olive oil. Bake until pastry is deep golden, about 20 minutes.
• Transfer to a platter. Serve with crackers, baguette slices or sliced apples and pears.

CARAMELIZED PEARS

Steps:

• In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.

PHYLLO WRAPPED CAMEMBERT WITH CARMALIZED PEARS

Steps:

• Saute pears in 2 tsp oil until tender about 5 min. Add thyme and cook until pears begin to carmalize about 5 min Butter sheet of phyllo with oil and repeat with other two sheets. Place cheese on phyllo sheets, spoon pears and confit over cheese. Fold phyllo over to fully wrap cheese. Place on parchment lined baking sheet. Brush with olive oil, bake 400 until browned about 20 min. Serve with crackers, bagettee and/or fruit (Refrigerate,covered up to a day ahead)

CARAMELIZED PEAR STRUDEL

Steps:

• In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in dried cranberries, ginger, orange zest and cinnamon. Cool., Preheat oven to 400°. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Repeat layers five times. (Keep phyllo dough covered with plastic wrap and a damp towel until ready to use each sheet.), Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet., Bake 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

PHYLLO WRAPPED CAMEMBERT WITH CARMELIZED PEARS

Steps:

• 1. Preheat oven to 400 degrees. Meanwhile, heat 2 tsp oil in a skillet over med-high heat. Saute pears just until tender, about 5 min. Add thyme, reduce heat to medium and cook until pears begin to carmelize and become golden, stirring often, about 5 min. 2. Lya one sheet of phyllo on work surface and brush with a little of the remaining olive oil. Repeat with remaining sheets. Place cheese in centre of phyllo stack. Spoon pears and confit over cheese. Fold phyllo over to fully wrap. (To make ahead, refrigerate, covered, up to 1 day before baking.) 3. Place on a parchment paper-lined baking sheet. Drizzle with remaining olive oil. Bake until pastry is deep golden, about 20 min. Transfer to a platter. Serve with crackers, baguette slices or sliced apples and pears. Per serving: 230 calories, 14 g protein, 14 g fat, 12.5 g carbohydrates.