Wednesday, February 1, 2012

Clobbered by Camembert and Pears

Yes, I'm sharing another Camembert recipe in honor of CLOBBERED BY CAMEMBERT, which is coming out in just a few days!!!

I have to admit this appetizer blew me away. I got the inspiration for this on an Internet post from a romance author who said she received it from a neighbor, and though I have tweaked it, I wanted to double-check. Well, lo and behold, the basis for this recipe came from a Martha Stewart recipe.

Where did she get it? Julia Childs? I'm not sure. I just want to give credit where credit is due.  Except I tweaked it, so give me a little credit, okay?

It's easy, simple, not at all fussy, and looks beautiful! Martha included Brandy. I went with Triple Sec--I like the tangy, less alcoholic flavor--and I used less rosemary than the recipe called for.

Bosc Pears
I adore pears. Especially Bosc. When I first tried them, I was wary. They were so firm, how could they possibly be delicious? But inside they are like gold sugar. And for this recipe, they didn't have to be perfectly ripe. They cook down to just the right texture. But when is a pear ripe? I found out you're supposed to press by the stem area. If it gives a little, it's ripe.

So when you look for a recipe, where do you turn nowadays?

To the Internet? To a friend?

To your old cookbooks and reliable go-to recipes?

Camembert Pear Appetizer


1 8 oz. round of Camembert
1 Tablespoon butter
1 Bosc pear, peeled and cut into tiny cubes
1 Tablespoon rosemary (fresh, if you can, chopped)
2 Tablespoons Triple Sec (or other orange liquer)
2 Tablespoons balsamic vinegar
1 Tablespoon honey



Remove the Camembert from the refrigerator and slice in half. Set aside.

Slice in half
Peel the Bosc pear. (It does not have to be completely ripe; may be firm)

Prepare the pears before you melt the butter
Heat the butter in a medium saucepan over low heat. Add the pear and cook about 3-4 minutes, until the pear is tender. Add the rosemary and Triple Sec. Cook another minute.

Remove the pears from the pan.

Set one half of the Camembert, bloomy rind side down, on a pretty serving dish. Pour almost all of the pears (except 2 Tablespoons) on the bottom half of the Camembert.  Top with the other half of Camembert (bloomy rind on top). Top with the remaining pears.

Assembly is fun
Return the saucepan to the stove. Add the balsamic vinegar and honey and cook about one to two minutes, letting the combination reduce. Pour over the cheese and pears. 

Serve immediately (if you can, but sometimes guests aren’t always on time). It’s lovely at room temperature, too.

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Cute cheese paddle!
BY THE WAY, I'm having a contest for all of those signed up on my mailing list starting February 7 until March 1. You could win this adorable cheese paddle.

Sign up for my
mailing list
 so you can learn about upcoming events, releases, and contests!

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You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And watch for CLOBBERED BY CAMEMBERT, coming out February 2012.

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  1. What a curious recipe! I like all the ingredients, and I confess to being addicted to balsamic vinegar, so it sounds like something I would love. Yum!

    ~ Krista

  2. Curious. That's a good word for it. I set it out and my guests devoured it. And commented on how pretty it was. That's always fun.


  3. This looks amazing, Avery, so elegant and romantic. Just have to open a bottle of wine, and I'm all set for Valentine's Day, lol.

  4. I just ordered my copy... looking forward to revisiting.

    Balsamic and Pear is such a terrific combination, the dish sounds perfect! As always, best of luck with the sales!


  5. Cleo, this is perfect for Valentine's! A nice sauvignon blanc would be perfect (if you like that).

    Dave, thrilled you ordered a copy. Thanks! And thanks for the good wishes. Crossing my fingers. I think that works. :)