Author Notes
While visiting my BFF's in D.C. last weekend, we saw some lovely bosc pears in the market and beautiful blood oranges. I bought them and decided to figure out what to do with them later. Leftover baguette from our appetizer and some fabulous cheese from union market inspired this dish. As a side note, I also had some scrumptions gruyere cheese on the side as well (my favorite) but most guests preferred the brie. Its up to you ;) The sweet and salty combination with fruit is my FAVORITE way to do sweets. —ChefFace
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Ingredients
- Roasted Pears and Brie
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2
bosc pears (sliced into about 8 long pieces)
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3 tablespoons
EVOO
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1 tablespoon
coarse ground sea salt
-
1/2
wheel of brie
- French Toast and Caramel Sauce
-
6
slices baguette
-
2
eggs
-
1/2 cup
half and half
-
1 teaspoon
cinnamon
-
3 tablespoons
butter (divided by tbsp)
-
1 cup
sugar
-
1/4 cup
water
-
1 teaspoon
vanilla extract
-
1
blood orange (cut in half - half for juice, half for garnish)
Directions
- Roasted Pears and Brie
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1. Preheat oven to 425 degrees. On a lightly greased baking sheet, spread pear slices, pour EVOO and sea salt over the top. Cook for approx. 5 minutes each side.
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Reduce heat to 375. Bake brie wheel for about 10 minutes or until it is slightly runny.
- French Toast and Caramel Sauce
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In a mixing bowl, whisk eggs, half and half, and cinnamon. Place bread slices in mixture and toss to coat.
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Heat 1st tbsp. butter in a skillet on medium high. Fry 2 pieces of bread for about 2 minutes each side, or until lightly browned. Set each piece on its own plate. Repeat twice with remaining bread and butter.
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Mix sugar and water and vanilla, heat on medium high in thick bottom sauce pan, stirring occasionally. Once it turns a nice caramel color, stir in blood orange juice , stirring quickly, and remove pan from heat.
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Each plate should start with piece of French toast, top with pears, drizze with caramel sauce. Serve with a small slice of brie and an orange slice.
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