Poached Pears & Brie in Crêpes Serves 6
These easy-to-make triangular-folded bundles are an ideal end to a meal. Nothing goes together quite like sweet pears and creamy Brie. If you’re concerned about fat, use just a touch of cheese for flavor and richness.
Prep Time: 10 minutes
Cooking Time: 25 minutes
12 Basic Breton Crêpes made with sugar and vanilla
3 cups sweet white wine
10 black peppercorns
1 fresh vanilla bean
4 red Bartlett pears, cored and sliced thinly
12 ounces Brie cheese, room temperature
1 cup toasted, chopped pecans
1. Combine wine and peppercorns in a medium saucepan. Cut the vanilla bean open and scrape out all the tiny seeds. Add seeds to the wine, bring to a low boil and add the pears. Cook just until pears are tender, but not mushy, about 8 minutes. Remove pears and set aside. Continue boiling wine mixture until reduced to about 1/2 cup and slightly thickened, about 10 minutes. Set aside.
2. Preheat oven to broil. Lay crêpes flat on work surface and spread 1/4 of the crêpe with 1 tablespoon of Brie. Divide pear slices evenly between the crêpes, placing them overlapping in a fan design. Fold crêpes triangle-style. Place on a baking sheet and broil until edges of crêpes are slightly browned and crisp and cheese melts, about 5 minutes.
3. Place two bundles on each of six plates, drizzle with wine sauce and sprinkle with pecans.