Jul 13 2026
Restaurants›Vicino›Pear & Brie Crudo Recipe

Pear & Brie Crudo Recipe

Inspired by Vicino
Time1h 15m
Serves4

burgundy poached pear + triple cream brie + red wine caramel + candied hazelnut + fresh mint

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Ingredients

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Poached Pear

Red Wine Caramel

Candied Hazelnuts

Assembly

Method

Poached Pear

  1. 1

    Prepare the Poaching Liquid

    In a saucepan, combine the Burgundy wine, sugar, cinnamon stick, and cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  2. 2

    Poach the Pears

    Peel the pears, leaving the stems intact. Place them in the simmering poaching liquid and cook for 15-20 minutes, or until tender but not mushy. Remove the pears and let them cool. Reserve the poaching liquid.

Red Wine Caramel

  1. 3

    Prepare the Caramel

    In a saucepan over medium heat, combine the sugar and Burgundy wine. Allow it to simmer without stirring until it reaches a deep amber color (about 10-12 minutes).

  2. 4

    Finish the Caramel

    Remove from heat and carefully whisk in the heavy cream and a pinch of salt. Let it cool slightly before using.

Candied Hazelnuts

  1. 5

    Prepare the Nuts

    In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves and the mixture starts to simmer.

  2. 6

    Candy the Hazelnuts

    Add the hazelnuts to the saucepan and cook, stirring frequently, until the sugar mixture coats the nuts and turns a light golden color (about 5-7 minutes). Transfer to a parchment-lined baking sheet to cool and harden.

Assembly

  1. 7

    Plate the Dish

    On a serving platter, arrange slices of the triple cream brie. Top with the poached pears, drizzle with red wine caramel, and sprinkle with candied hazelnuts.

  2. 8

    Garnish and Serve

    Finish by garnishing with fresh mint leaves. Serve immediately.

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