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Baked Brie with Spiced Persimmons and Pears
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Photography by Haley Hazell for Edible San Diego
Photography by Haley Hazell for Edible San Diego
Ingredients
Serves 2-4
- 1 persimmon
- 1 apple
- 1 bosc pear
- 2 teaspoons thyme leaves
- ⅓ cup toasted hazelnuts
- 2 tablespoon of butter
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon cardamom
- ¼ teaspoon apple cider vinegar
- ¼ teaspoon salt
- 1 14-ounce brie round
- 1 baguette, sliced
Instructions
- Preheat the oven to 375°.
- Slice persimmon, apple, and pear and set aside. Roughly chop ⅓ cup of toasted hazelnuts and pick 2 teaspoons of fresh thyme leaves.
- Melt butter in a small saucepan over medium to medium-high heat. Add fruit and cook until just tender, using the back of the spoon or spatula to break up any large pieces. Add brown sugar, cinnamon, cardamom, thyme leaves, apple cider vinegar, and a pinch of salt. Stir to evenly coat the fruit in a sticky syrupy sauce.
- Bake the brie in an ovenproof pan or cast iron for 10 to 12 minutes.
- Remove from the oven and top with fruit mixture, chopped hazelnuts, and a few more fresh thyme leaves. Serve immediately with crackers or a freshly sliced baguette.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
