This is my favorite breakfast. There's nothing like the crunchy, gooey, sticky, slightly salty, sweet, and heady combination of pear confit with brie on a baguette. If you've only had brie baked en croute, I beg you to try this. If you could put love on a plate, I'm quite sure that this is what it would look like.
Brie and Pear Sandwich
(makes 1 sandwich)
6-inch piece of baguette
3 oz brie, rind removed
3 Tbsp. pear confit (recipe follows)
Slice the baguette lengthwise; spread the cheese on one half and the jam on the other half. Place each half on a foil-lined baking sheet, and set under the broiler until cheese is melted; about 45 seconds. Let cool slightly and assemble sandwich.
Quick Pear Confit
3 ripe Bartlett Pears, peeled, cored, and sliced thinly
1/2 cup unsweetened pineapple juice
1/2 cup granulated sugar
pinch of salt
Combine all ingredients in a heavy-bottomed saucepan. Bring to a boil, then reduce heat so that the pear mixture is just simmering. Simmer until the mixture is thick and of jam-like consistency, stirring every few minutes. Remove from heat and let cool completely. Store in refrigerator for up to 2 weeks. Yield: about 3/4 cup.