Baked Brie with Caramelized Pears, Shallots and Thyme

Baked Brie with Caramelized Pears, Shallots and Thyme

echomoon 16

"Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)"


1 h 20 m servings 417 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
  3. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
  4. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
  5. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 38 Ratings


This is amazing! Served it as main appetizer at dinner party. My friend Michelle made it (can't take the credit) and used toasted walnuts and dates instead of pears & almonds. Also, we added 1/4...

Thanks for the fab recipe, this was absolutely delicious! All the flavours complemented each other so well. My partner got sliced sourdough by mistake, but we still managed to make it work by ge...

This recipe was enjoyed by all at my party last night. The only change I made was to use Hawaiian sweet bread, because I couldn't find a loaf of round sourdough at the store. I would recommend...

This looks impressive and tastes divine! I made this at work so substituted the pear filling for half a jar of chutney - this made it a lot quicker to prepare. Everyone raved about it!

I tried to do this with puff pastry, rather than bread and the Brie “exploded” and melted all over the cookie sheet. So then, I remade the pear mixture and just heated a new wheel of brie and sp...

I wrote the review on 1/12/09. If you use the puff pastry idea, it works best to bake in a Pyrex pie plate as one reviewer noted, it may "explode" on a baking sheet. Just let it cool for say 15 ...

Made this for a Wine and Cheese night and everyone loved it!! It was gone pretty quickly, I barely got a piece.

This was OK. It did not knock my socks off. Not sure had all the ingredients to be a wonderful appetizer. I have to say that eating the bread that the cheese is baked in is far bette...

This is like heaven it's so good!!! Thank you for posting this fabulous recipe echomoon!