Somerset Brie

Somerset Brie with Cider-Braised Pears and Walnut Crumble

Somerset Brie is a soft, bloomy-rind cow's milk cheese from the West Country of England, named for the county of Somerset but produced in style like a French Brie. This warm starter celebrates the cheese by pairing it with classic British accompaniments: dry Somerset cider, ripe pears, and toasted walnuts.

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1 whole wheel (about 225 g) (8 oz) Somerset Brie, leave rind on; bring to room temperature 30 min before baking
• •30 g (2 tbsp) unsalted butter
• •2 ripe pears Conference or Comice pears, peeled, cored, quartered
• •120 ml (1/2 cup) dry Somerset cider, or dry English cider; not vinegar-based
• •1 tsp caster sugar, adjust to pear sweetness
• •1 sprig fresh thyme, leaves only
• •60 g (1/2 cup) walnut halves, roughly chopped
• •1 tsp runny honey, or soft Somerset honey if available
• •1 pinch flaky sea salt
• •1 pinch freshly cracked black pepper
• •4 slices sourdough toast or oatcakes, to serve

Steps

1. 1 Heat the oven to 180°C (350°F). Place the whole wheel of Somerset Brie in a small oven-proof dish that fits it snugly; set aside.
2. 2 Melt the butter in a small saucepan or skillet over medium heat. Add the pear quarters and cook 2-3 minutes until just starting to turn golden at the edges.
3. 3 Pour in the cider, add the sugar and thyme leaves. Simmer gently 6-8 minutes, turning the pears, until the liquid has reduced by about two-thirds to a glossy syrup and the pears are tender when pierced with a knife but still holding their shape.
4. 4 While the pears cook, toast the walnuts in a dry pan over medium heat 3-4 minutes, stirring often, until fragrant and lightly browned. Transfer to a board and roughly chop, then toss with the honey and a pinch of salt.
5. 5 Spoon the cider pears and syrup around (not over the top of) the Brie in its dish. Bake 10-12 minutes, until the cheese feels soft when gently pressed and the interior is just beginning to ooze - the centre should feel yielding but not fully liquid.
6. 6 Transfer the Brie to a serving board or warm plate, top with the honeyed walnuts, and finish with cracked black pepper.
7. 7 Serve immediately with toasted sourdough or oatcakes, encouraging diners to spread the warm cheese and spoon the pears over the bread. Eat while the cheese is warm and supple - it will firm up as it cools.