Wrapped Brie and Prosciutto with Herbed Honey Peaches

Baked brie is my move whenever I need to bring something to a gathering. Wrapping it in puff pastry means you get a warm, gooey center inside a golden, flaky shell, and it always gets a reaction.

The herbed honey peaches and prosciutto on top make it feel a little fancy. Serve it while it’s warm and watch it disappear.

Wrapped Brie and Prosciutto with Herbed Honey Peaches

Ingredients:

• 1-2 Pears, you can sub peaches, plums or apples

• 1 sheet of puff pastry

• 1 wheel of brie

• Lingonberry jam, or you can use what you have

• Prosciutto, about 6- 7 slices.

• 3-4 tbsp butter

• 2 tbsp honey

• 1-2 sprigs fresh thyme,

• 1 sprig fresh rosemary, chopped

• 1 8 ounce wheel brie cheese

• 1 egg, beaten

• Coarse sugar for sprinkling

Instructions:

1. Preheat the oven to 425 degrees F.

2. In a medium pan, combine the pears, butter, honey, thyme and rosemary. For about 5-10 minutes just to make sure that the honey has coated the pears. At the last minute of cooking, add a few slices of prosciutto. Remove from the pan and place aside.

3. Meanwhile, lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry. I leave the rind on the bottom and sides intact and spread the jam on the top of the brie, add a few slices of the prosciutto and then fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar. Bake for 20-25 minutes or until the pastry is golden brown. 

4. To serve, spoon the pear over the brie. Top with fresh thyme and rosemary. Serve with on top of toasted bread!