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Baked Brie with Wine-Poached Pear Compote

Baked Brie with Mulled Wine Poached Pear Compote

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


Gooey baked brie gets dressed up for the holidays, thanks to a quick topping of pears poached in red wine and mulling spices.


  • 1/2 cup Woodbridge by Robert Mondavi Cabernet Sauvignon
  • 1/2 cup honey
  • 3 wide strips of orange zest
  • 1 cinnamon stick
  • 6 whole cloves
  • 4 whole star anise
  • 3 cups roughly chopped peeled pears (~3 medium-sized pears)
  • 1 small wheel (370g) brie


Make the Compote:

  1. In a small saucepan set over medium-high heat, combine the wine, honey, orange zest, cinnamon stick, cloves and star anise. Bring the mixture to a simmer.
  2. Stir in the pears, and reduce the heat to medium-low. Simmer, uncovered, for about 45-50 minutes, or until the pears are very soft and most of the liquid has evaporated, stirring frequently.
  3. Remove from heat, and discard the orange zest and spices. Set aside to cool while you bake the brie.

Bake and Serve the Brie:

  1. Preheat the oven to 400°. Place the brie in a small baking dish. Bake for 8-10 minutes, or until the centre is soft and gooey.
  2. Spoon some of the pear compote over the baked brie. Serve immediately with thin slices of baguette or your favourite crackers for dunking, along with the remaining compote in a pretty dish.
  • Prep Time: 45 mins
  • Cook Time: 10 mins