Chef Clendon Springer’s Baked Brie with Sugar Roasted Pears and Red Fruit Compote

Print Recipe Card   

Directions

Sugar Roasted Pear Process
1. Pre-set oven to 300 deg…low fan
2. Place the parchment on to the baking sheet.
3. Sprinkle to sugar over the parchment
4. Lay pears, flesh side down, onto the sugar
5. Place sheet into oven for 20-30, or until softened
6. Once softened, remove sheet from oven.
7. Let cool to room temperature before handling the pears
8. Once cooled, remove from baking sheet, place onto cleaned lined tray.
9. Reserve for later.

Red Fruit Compote
1. Combine all ingredients in a sauce pot and cook on medium heat till all the fruit are soft and their juices have been released (15-20) minutes.
2. Puree for a smooth sauce or leave with chunks if you so desire

Puff Pastry Rounds
1. Cut four 3 1/2" rounds from puff pastry and brush with eggwash.
2. Bake at 400 degrees F 12-15minutes or till golden brown. reserve for later.

Assembly:
1. Bake brie in a 350 degree oven for 10 minutes
2. Plate and top with fruit compote then pastry rounds
3. Garnish with pears and serve with crackers and toasted almonds.