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Baked Brie in a Bread Bowl

 Baked Brie in a Bread Bowl
This rich treat gets wonderful flavor from ripe pears, fresh thyme, crunchy almonds and creamy Brie. Once baked, it cuts nicely into savory wedges.—Mary Lou Timpson, Colorado City, Arizona
16 ServingsPrep: 30 min. Bake: 45 min. + standing


  • 1/3 cup dry white wine
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 shallots, thinly sliced
  • 1 tablespoon butter
  • 2 medium pears, peeled and thinly sliced
  • 1 round loaf (1 pound) sourdough bread
  • 1 round Brie cheese (8 ounces), halved horizontally
  • 1/2 cup slivered almonds


  • In a small bowl, combine the wine, brown sugar and seasonings. In a
  • large skillet over medium heat, cook shallots in butter until
  • tender. Add pears; cook and stir 3 minutes longer. Add wine mixture;
  • bring to a boil. Cook and stir for 10 minutes or until liquid is
  • evaporated.
  • Cut the top fourth off of the loaf of bread; carefully hollow out
  • enough of bread from the bottom so cheese will fit (discard removed
  • bread or save for another use). Layer half of the cheese, pear
  • mixture and almonds in bread. Repeat layers. Replace bread top. Wrap
  • in a large piece of heavy-duty foil.
  • Bake at 350° for 45-50 minutes or until cheese is melted. Let

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Baked Brie in a Bread Bowl (continued)

Directions (continued)

  • stand for 10 minutes. Cut into wedges. Yield: 16 servings.
Nutritional Facts: 1 wedge equals 155 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 252 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.