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:
- 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.
- 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.
- Remove from heat, and discard the orange zest and spices. Set aside to cool while you bake the brie.
Bake and Serve the Brie:
- 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.
- 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.