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Breaded Brie on poached pears with lingonberries

Breaded Brie on poached pears with lingonberries

  • German
  • Starter

A fried breaded Brie ball on a pear half poached in white wine.

Active time35 min

Cooking20 min

Total1 h 15 minResting : 15 min

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Ingredients

  • 4 medium firm ripe pear
  • 57 g unsalted butter
  • 454 g Brie with rind
  • 2 egg
  • 8 tsp lingonberry preserves
  • 960 ml water
  • 40 g plain wheat flour
  • 1000 ml sunflower oil for frying
  • 200 g white sugar
  • 720 ml dry Rhine or Moselle white wine
  • 100 g dry white breadcrumbs

Preparation

  1. Let the butter soften. Remove the Brie rind, mash the cheese with the butter and form 8 balls. Refrigerate for 30 min. Meanwhile peel and halve the pears, remove the cores and make a hollow about 3.2 cm across. Bring wine, water and sugar to a boil. Add pears and gently simmer for about 15 min until tender but intact. Drain and keep briefly warm. The syrup is not used for plating.

    4 medium firm ripe pear
    57 g unsalted butter
    454 g Brie with rind
    960 ml water
    200 g white sugar
    720 ml dry Rhine or Moselle white wine
    • knife
    • chopping board
    • fork
    • mixing bowl
    • saucepan
    • slotted spoon
  2. Crack and beat the eggs in a bowl. Place flour, beaten eggs and crumbs in separate dishes. Coat cold balls in flour, egg and crumbs, pressing the coating closed. Heat oil to about 175 °C in a tall pan with generous room below the rim. Fry small batches for about 50 s until golden without cheese leaking out. Briefly drain on paper, place on the pear halves and divide the lingonberry preserves over them. Serve immediately. Discard breading contaminated by raw egg.

    2 egg
    8 tsp lingonberry preserves
    40 g plain wheat flour
    1000 ml sunflower oil for frying
    100 g dry white breadcrumbs
    • three bowls
    • whisk
    • large stockpot
    • cooking thermometer
    • slotted spoon
    • kitchen paper
    • plate

Allergens

  • Eggs
  • Gluten
  • Milk
  • Sulphites

Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Breaded Brie on poached pears with lingonberries