Sunday, August 26, 2007

Brie and Pear Confit

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.

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