Brie Almond Pear Pastries W Orange Liqueur Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the pastry sheet on a lightly floured work surface and starting from the center of the dough, roll it out into a 10-inch square. Place the brie round in the center of the dough. Fold the dough up and over the cheese, pleating the dough to enclose like a packet or purse. Trim the dough, if needed. Flip the packet over, and place on the prepared baking sheet.
• Whisk together the egg and water; brush the brie packet with the egg mix.
• Bake until golden, about 20 minutes.
• Meanwhile, add the butter to a small saute pan set over medium heat. Swirl and cook until brown and the butter smells nutty, 4 to 6 minutes. Lower the heat, add the almonds and gently swirl the pan to coat with the butter and cook until the almonds are golden, about 4 minutes. Remove from the heat and place in a bowl so they stop cooking.
• Slice the apples and place them in a large bowl filled with water and the lemon juice.
• Remove the brie from the oven, place it on a serving board using a spatula and allow it to cool for 3 minutes. Meanwhile, dry the apple slices, slice the baguette on a bias and place them on the board.
• Pour the almonds over the brie and sprinkle with the thyme. You can also drizzle a little bit of the buttery almonds over the baguette slices. Cool about 3 minutes and serve with the fresh apple slices and sliced baguette.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
• Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
• Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

Steps:

• Place Brie in an small ungreased cast-iron skillet or shallow 1-qt. baking dish. Combine the butter, almonds and, if desired, brandy; pour over Brie. , Bake, uncovered, at 400° until cheese is softened, 10-12 minutes. Serve with crackers or vegetables.

Steps:

• Roll out pastry sheets to 1/8 inch thickness and pierce generously with a fork. Cut into 4 in. squares. In a sauce pan, cook the pears on medium heat until they are translucent, about 10 minutes. Stir occasionally. Arrange small amounts of pears, almonds, and brie in the center of each pastry square. Fold the corners of the pastry into a purse and pinch to close using your fingers. Brush the tops of the pastries with the egg. Place the pastries on a baking sheet lined with parchment paper and bake according to the pastry instructions (until golden and flaky). Meanwhile, in a medium sauce pot, bring the Orange Liqueur, bay leaf and ground pepper to a boil. Reduce the heat and simmer until the liquid is reduced to a light syrup (1 cup). Drizzle each pastry purse with the reduced Grand Marnier sauce and serve hot!

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
• 3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
• 4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.

Steps:

• Peel the pears but leave the stem intact.
• Trim the base so they stand upright.
• I take a teaspoon and take out some of the core too, as it allows the syrup to get right up inside.
• In a saucepan combine the juice, water, sugar, rind and wine.
• Stir over a low heat until the sugar has dissolved then add the pears and simmer for 20 minutes or until the pears are tender.
• Baste with the syrup from time to time.
• Remove the pears and increase the heat under the pan.
• Reduce until the syrup has reached a more sticky saucy consistency.
• Pour this syrup over the pears and allow them to cool then add the orange liqueur.
• When cold remove the orange rind and serve with a little of the syrup spooned over.

Steps:

• Preheat oven to 350ºF.
• Line a baking sheet with parchment paper and place Brie in the center. Bake for 8-10 minutes. To check if it's ready, gently touch the center of the Brie; it should be very soft.
• With a spatula, carefully transfer Brie to a serving plate, drizzle with honey, and top with honeycomb pieces, Marcona almonds, figs, and rosemary sprigs. Serve with crackers.