Pecan-Crusted Brie With Apple-Pear Conserve

Recipe Ingredients

		For The Brie
		All-purpose flour - for dredging
1		Egg (large)
1/2 cup	118ml	Toasted pecans - finely ground
1/2 cup	73g / 2.6oz	Unseasoned bread crumbs
12 oz	340g	Brie
1/4 cup	59ml	Olive oil
		For The Vinaigrette Dressing
		Juice and grated rind of 1 lemon
1		Thyme
1 cup	237ml	Salad oil
1/4 cup	59ml	White wine vinegar
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced shallot
1 teaspoon	5ml	Dijon mustard
		Salt and pepper - to taste
4 cups	160g / 5.6oz	Mixed lettuce leaves
		For The Conserve
1 tablespoon	15ml	Butter
1		Granny smith apple - peeled, cored and diced
1		Bartlett or bosc pear - peeled, cored and diced
1 tablespoon	15ml	Apple cider vinegar
1 teaspoon	5ml	Brown sugar
1 tablespoon	15ml	Dried cherries or cranberries
		Allspice
		Cumin
		Nutmeg
		Salt and pepper

Recipe Instructions

To prepare the Brie: Spread flour in a shallow dish. Beat the egg in another bowl. Combine nuts and crumbs in a third dish.

Cut Brie in wedges. Heat olive oil over medium-high heat in a saute pan large enough to hold the cheese. Dip Brie in flour, then the egg and then the nut mixture to coat each side. Saute cheese for about 1 minute on each side in hot oil. Drain on paper towels.

To make the Vinaigrette: Mix lemon juice, rind, thyme, salad oil, vinegar, garlic, shallots, mustard, salt and pepper. Toss with lettuce leaves in a separate bowl.

To make the Apple-Pear Conserve: Heat the butter over medium heat in a saute pan until it foams. Add apples and pears, stirring for about 2 minutes, or until the fruit is just tender. Stir in the vinegar and brown sugar with the cherries and spices. Cook for 2 minutes. Let cool.

To serve: Place a portion of greens on a plate. Place a wedge of Brie on or next to the greens and spoon some conserve over the Brie.

Source:
David Brown, All Occasions Catering

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