Brie en Croute with Caramelized Onion & Poached Pie

Description

Brie en Croute with Caramelized Onion & Poached Pie

Ingredients:

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

Instructions:

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

Ingredients:

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

Instructions”

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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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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