Brie with Apples and a Balsamic Reduction

Brie with Apples and a Balsamic Reduction

You definitely don’t need to add any extra stress or work on Thanksgiving. This appetizer is perfect for Thanksgiving. It’s super simple and super tasty. The sweetness of the cooked apples (or pears) goes so well with the creamy brie and the balsamic reduction just makes everything in life better. It’s definitely an appetizer with something for everyone.

Brie with Apples and a Balsamic Reduction

 

Brie with Apples and Balsamic Reduction (adapted very slightly from Living Tastefully)

  • 1 eight-ounce wheel Brie or Camembert cheese, cold
  • 1 tablespoon unsalted butter
  • 1 large Granny Smith Apple or Bosc pear, peeled, cored and cut into 1/4-inch dice
  • 2 tablespoons brandy
  • 1 teaspoon chopped fresh rosemary, plus more for garnish
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 8 walnut halves
  1. Slice cheese wheel in half crosswise; set aside.  In a medium skillet over medium heat, melt the butter.  Add the diced pear, and cook until tender, about 3 minutes.  Stir in the brandy, and cook 1 minute more.  Add rosemary, and stir to combine.  Remove from heat, and spread over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons of the mixture for garnish.  Transfer cheese to serving plate.
  2. Return skillet to stove, and heat the balsamic vinegar and honey until simmering.  Simmer mixture until slightly thickened, about 3 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.

3 Responses to Brie with Apples and a Balsamic Reduction

  1. A nice dish for the holidays Clare. Thanks for sharing. Take Care

  2. Pingback: Last Minute Thanksgiving Recipes! | Clare Cooks!

  3. Pingback: Sunday Summary: November 27, 2011 | Clare Cooks!

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