Camembert, creamy and mild, is the perfect canvas for sweet Bosc pears cooked in Brandy and rosemary, with a balsamic honey syrup.more
Adapted from marthastewart.com
(8-ounce) wheel Camembert cheese, cold
tablespoon unsalted butter
large Bosc pear, peeled and cut into ¼-inch dice
teaspoon fresh rosemary, chopped, plus more for garnish
tablespoons balsamic vinegar
Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons mixture for garnish. Transfer cheese to serving plate. Return skillet to stove, and heat balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.