Caramelized Pear & Brie Board with Fig Balsamic Drizzle
A beautiful, elegant appetizer board that balances creamy, buttery Brie with warm caramelized pears and a sweet-tangy balsamic reduction infused with fig. Perfect for holiday entertaining, date nights, or a wine-and-cheese spread.
Serves: 6–8 Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Caramelized Pears
2 ripe but firm pears (Bosc or Anjou work best), thinly sliced
2 tbsp unsalted olive oil
2 tbsp brown sugar or honey
1 tsp fresh lemon juice
½ tsp cinnamon
Pinch of salt
For the Fig Balsamic Drizzle
¼ cup aged balsamic vinegar
2 tbsp fig jam
1 tsp honey (optional, for extra gloss)
For the Cheese Board
8–12 oz wheel of Brie (or double-cream Brie)
Crackers (buttery, seeded, or baguette slices)
Fresh herbs (thyme or rosemary) for garnish
Optional additions: walnuts/pecans, prosciutto, grapes, figs, pomegranate seeds
Instructions
1. Make the Fig Balsamic Drizzle (5–7 minutes)
In a small saucepan, combine:
¼ cup balsamic vinegar
2 tbsp fig jam
Heat over medium, whisking until the jam melts.
Simmer 3–4 minutes until slightly thickened.
Optional: whisk in 1 tsp honey for shine and sweetness.
Remove from heat and cool slightly (it thickens as it cools).
Tip: If it becomes too thick, whisk in a tiny splash of warm water.
2.Caramelize the Pears (8–10 minutes)
Melt 2 tbsp butter in a skillet over medium heat.
Add sliced pears and sauté for 2 minutes.
Sprinkle brown sugar, cinnamon, lemon juice, and a pinch of salt.
Cook 6–8 minutes, gently flipping, until pears are soft, glossy, and golden at edges.
Remove from heat and let them cool slightly so they don’t melt the Brie too quickly.
3. Assemble the Brie Board (2–3 minutes)
Place the Brie wheel at the center of the board.
Arrange caramelized pears around or on top of the Brie.
Drizzle lightly with the fig balsamic reduction.
Add crackers, nuts, prosciutto, fruit, and herbs around the edges.
Serve warm or room temperature.
Serving Suggestions
Serve with a cheese knife so guests can spread the warm pears and Brie onto crackers.
Add fresh thyme sprigs for aroma and contrast.
Pair with:
Sparkling wine
Pinot noir
Spiced pear cider
Earl Grey tea
Make-Ahead & Storage
Pears: Can be caramelized up to 24 hours ahead; reheat gently before serving.
Balsamic drizzle: Can be made 3–5 days ahead; store in a sealed jar in the fridge.
Brie board: Best assembled just before serving.
Leftovers: Brie with pears reheats beautifully—use on toast or in grilled cheese.
Variations
Use apples instead of pears.
Swap Brie for Camembert or triple-cream cheese.
Add crushed pistachios for color and crunch.
Add fresh or dried figs to enhance the fig flavor.
Use maple syrup instead of brown sugar for caramelizing.
Q&A Section
Q: Can I bake the Brie first?
A: Yes! Bake the Brie at 350°F (175°C) for 10–12 minutes until soft. Then top with the pears and drizzle.
Q: Will the pears get mushy?
A: They stay soft but intact if you use firm pears (Bosc, Anjou) and avoid overcooking.
Q: Can I make this gluten-free?
A: Absolutely—just use gluten-free crackers or sliced fruit as the base.
Q: What if I don’t have fig jam?
A: Sub with:
Apricot jam + drop of balsamic
Honey + chopped dried figs
Date syrup
Q: Can I add savory elements?
A: Yes! Prosciutto, crispy pancetta, or toasted garlic-herb nuts all balance the sweetness.
Q: Can I serve this cold?
A: It tastes best warm (or room temp), but it’s still excellent chilled.