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Wrapped Brie and Prosciutto with Herbed Honey Peaches

by Chef Ana Pozo · Inspired With A Twist

Overhead shot of Wrapped Brie and Prosciutto with Herbed Honey Peaches on a rustic wood cutting board

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!