Baked Brie Recipe

Prepare poaching liquid

In a medium saucepan combine 3 cups water, 1/2 cup granulated sugar, 1/4 cup Calvados (or brandy), the juice of 1/2 lemon, the split vanilla pod (or 1 tsp extract) and the cinnamon stick if using. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Poach pears

Peel the pears, halve them lengthwise and core using a melon-baller or small spoon. Place the pear halves into the simmering liquid, reduce heat to low so the liquid barely simmers. Poach until pears are tender when pierced with a knife, about 12–18 minutes depending on ripeness. Turn pears occasionally so they cook evenly.

Cool and reserve

Transfer pears to a bowl and let cool to room temperature. Reserve 2–3 tablespoons of the poaching liquid to mix with honey for finishing. Slice pears thinly before assembling the dish (about 6–8 slices per pear half).

Preheat the oven to 375°F (190°C). Slice the baguette on the diagonal into 1/2-inch thick slices. Brush each slice lightly with olive oil (and a little softened butter if using) on both sides. Arrange on a baking sheet and toast in the oven 6–8 minutes, flipping once, until golden and crisp. Remove and keep warm.

Prepare the wheel: Preheat oven to 400°F (200°C). Line a small baking dish or rimmed sheet with parchment. Place the whole wheel of brie on the parchment. If you prefer a slightly crisp top, score a shallow crosshatch on top of the rind with a sharp knife (optional).

Add sage and poached pear: Arrange half the sage leaves (about 4) on top of the brie, tucking some slightly under the rind edge so they wilt but do not burn. Arrange 4–6 slices of the poached pear on top of the sage in an even layer.

Bake the brie: Place brie in the preheated 400°F oven and bake until the cheese is soft and starting to ooze around the edges, about 12–15 minutes. Watch closely so the rind does not over-brown.

Finish with Calvados honey: While brie bakes, mix 2 tablespoons honey with the reserved 2–3 tablespoons poaching liquid and 2 tablespoons Calvados. Stir until smooth. When the brie is hot and just beginning to ooze, remove from oven and immediately drizzle the Calvados-honey over the top so it soaks into the warm cheese. Scatter the remaining fresh sage leaves on top (they will soften from residual heat). Season lightly with 1/4 tsp fine sea salt and 1 tsp freshly ground black pepper.

Serve: Transfer the baked brie to a small serving board. Serve immediately with toasted baguette slices alongside extra poached pear slices on the side. Provide small plates and knives so guests can scoop warm cheese onto bread and top with pear and sage.