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Brie en Croute with Caramelized Onion & Poached Pie

Brie en Croute with Caramelized Onion & Poached Pie



1 large onion, chopped

2 tablespoons unsalted butter

1 tablespoon dry Marsala wine

1 teaspoon fresh Italian parsley, chopped

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed according to package

1 17ounce chilled Brie wheel

1 large egg



In a 10-inch frying pan, caramelize onion in butter over moderate heat, stirring, until soft and golden brown. Add Marsala wine, parsley, salt and pepper, to taste, and sauté over high heat, stirring, until the liquid is evaporated. Cool mixture.

Roll the puff pastry into a 13-inch square on a lightly floured counter. Using brie as a guide, trim the pastry to about two inches larger than the size of the brie with a paring knife. Brush the edges lightly with the beaten egg. Center the Brie on pastry square and spread onion mixture on top. Without stretching pastry, wrap it snugly up over Brie and trim excess. Brush the exterior of the pastry with beaten egg and transfer to a parchment-lined baking sheet. Freeze for 20 minutes.

Adjust an oven rack to the middle position and heat the oven to 425 degrees F. Bake the cheese until the exterior is a deep golden brown, 20 to 25 minutes. Transfer to a wire rack. Let Brie stand on a rack 15 minutes and transfer with a spatula to a serving plate. Serve Brie with poach pears.


Poached Pears



4 Bosc or Bartlett pears, peeled, cored & sliced

2 cups water

2 cups red wine

1/4 cup sugar

6 cloves

1 star anise

1 vanilla bean, split

1 cinnamon stick, broken

6 whole peppercorns



Bring to a boil water, wine, sugar, cloves, star anise, vanilla bean, cinnamon stick, and peppercorns in a deep sauté pan. Add the pears. The pears need to be covered with liquid. Reduce heat to low and simmer until the pears are tender, 30 to 40 minutes. Remove the pears to a platter and set aside.

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