This dish pairs the luxurious creaminess of baked brie with a warm, aromatic pear compote infused with cinnamon, nutmeg, and a touch of ginger. Served with crostini, crackers, or sliced apples, it strikes the perfect balance between sweet, savory, and indulgent.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Brie
1 wheel (8 oz) Brie cheese (double-cream preferred)
Optional: 1 sheet puff pastry, thawed (for a wrapped version)
1 egg, beaten (only if using puff pastry)
For the Spiced Pear Compote
2 ripe but firm pears, peeled and diced (Bosc or Anjou work well)
2 tbsp butter
2 tbsp brown sugar
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground ginger
1 tsp lemon juice
Pinch of salt
Optional: 1 tbsp chopped toasted pecans or walnuts
For Serving
Sliced baguette, crackers, or apple slices
Fresh thyme or rosemary for garnish (optional)
Make the Spiced Pear Compote
1
In a small saucepan, melt the butter over medium heat.
Add the diced pears , brown sugar , cinnamon , nutmeg , ginger , lemon juice , and salt .
Cook, stirring occasionally, until the pears are soft and syrupy—about 8–10 minutes .
Optional: stir in chopped nuts during the last minute of cooking.
Remove from heat and let cool slightly. The compote can be made up to 3 days ahead.
Prepare the Brie
2 Option A: Naked Brie (simple, quicker method)
Preheat oven to 350°F (175°C) .
Place the brie on a small baking dish or parchment-lined baking sheet.
Bake for 12–15 minutes , or until soft and gooey in the center.
Let rest for 3–5 minutes before topping with compote.
Option B: Wrapped Brie (elegant, pastry-wrapped version)
Preheat oven to 400°F (200°C) .
On a lightly floured surface, lay out the puff pastry and place the brie in the center.
Spoon about 2–3 tablespoons of the pear compote over the brie.
Fold the pastry over the top, sealing edges and trimming excess if needed.
Brush the outside with beaten egg for golden shine.
Bake for 20–25 minutes , or until golden and puffed.
Let cool slightly before cutting.
Assemble & Serve
3
Transfer the baked brie (wrapped or not) to a serving platter.
Top with a generous spoonful of warm pear compote.
Garnish with thyme sprigs or a drizzle of honey if desired.
Serve immediately with crackers, crostini, or fruit slices .
Tips for Success
4
Don’t overbake the brie or it may split. Check for softness with a gentle press.
For a crisper pastry, place wrapped brie on parchment directly on a baking sheet—not in a dish.
If preparing in advance, reheat the compote just before serving to bring out its aroma.
Variations
5
Add a pinch of chili flakes to the compote for subtle heat.
Try a mix of apple and pear for more texture and acidity.
Add a splash of white wine or bourbon to the compote while cooking for depth.
Suggested Pairings
6
Wine: Chardonnay, Viognier, or a light Pinot Noir
Other bites: Marcona almonds, fig jam, cured meats
Occasions: Holiday appetizers, cozy dinner parties, brunch boards
Ingredients For the Brie
1 wheel (8 oz) Brie cheese (double-cream preferred)
Optional: 1 sheet puff pastry, thawed (for a wrapped version)
1 egg, beaten (only if using puff pastry)
For the Spiced Pear Compote
2 ripe but firm pears, peeled and diced (Bosc or Anjou work well)
2 tbsp butter
2 tbsp brown sugar
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground ginger
1 tsp lemon juice
Pinch of salt
Optional: 1 tbsp chopped toasted pecans or walnuts
For Serving
Sliced baguette, crackers, or apple slices
Fresh thyme or rosemary for garnish (optional)
Directions Make the Spiced Pear Compote
1
In a small saucepan, melt the butter over medium heat.
Add the diced pears , brown sugar , cinnamon , nutmeg , ginger , lemon juice , and salt .
Cook, stirring occasionally, until the pears are soft and syrupy—about 8–10 minutes .
Optional: stir in chopped nuts during the last minute of cooking.
Remove from heat and let cool slightly. The compote can be made up to 3 days ahead.
Prepare the Brie
2 Option A: Naked Brie (simple, quicker method)
Preheat oven to 350°F (175°C) .
Place the brie on a small baking dish or parchment-lined baking sheet.
Bake for 12–15 minutes , or until soft and gooey in the center.
Let rest for 3–5 minutes before topping with compote.
Option B: Wrapped Brie (elegant, pastry-wrapped version)
Preheat oven to 400°F (200°C) .
On a lightly floured surface, lay out the puff pastry and place the brie in the center.
Spoon about 2–3 tablespoons of the pear compote over the brie.
Fold the pastry over the top, sealing edges and trimming excess if needed.
Brush the outside with beaten egg for golden shine.
Bake for 20–25 minutes , or until golden and puffed.
Let cool slightly before cutting.
Assemble & Serve
3
Transfer the baked brie (wrapped or not) to a serving platter.
Top with a generous spoonful of warm pear compote.
Garnish with thyme sprigs or a drizzle of honey if desired.
Serve immediately with crackers, crostini, or fruit slices .
Tips for Success
4
Don’t overbake the brie or it may split. Check for softness with a gentle press.
For a crisper pastry, place wrapped brie on parchment directly on a baking sheet—not in a dish.
If preparing in advance, reheat the compote just before serving to bring out its aroma.
Variations
5
Add a pinch of chili flakes to the compote for subtle heat.
Try a mix of apple and pear for more texture and acidity.
Add a splash of white wine or bourbon to the compote while cooking for depth.
Suggested Pairings
6
Wine: Chardonnay, Viognier, or a light Pinot Noir
Other bites: Marcona almonds, fig jam, cured meats
Occasions: Holiday appetizers, cozy dinner parties, brunch boards
Baked Brie with Spiced Pear Compote
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