Ingredients:

• 1 one pound wheel of brie at room temperature

• 2 tablespoons butter

• 2 large bartlet or anjou pears, ripe but firm

• ¼ teaspoon ground cardamom

• ¼ cup brandy

• 1 teaspoon finely chopped fresh rosemary, plus more for garnish

• 2 tablespoons raspberry balsamic vinegar

• 2 tablespoons unfiltered wild honey

Method:

• Carefully pare the pair of pears (I just had to say that!), using a vegetable peeler. Then, slice them in half vertically and remove the core and stems with a melon baller or a sharp spoon. Then, slice the pears ¼ inch thick.

• Melt the butter in a skillet over medium/high heat. Add the pear slices in a single layer, and quickly cook them until golden, then flip the slices and brown on the other side. You’ll probably need to do this in batches. When all the slices are cooked, sprinkle them with the cardamom and rosemary and carefully return them to the pan.

• Show time! Have a long handled lighter at the ready. Pour the brandy over the pears and immediately and carefully ignite the brandy with the lighter. It’s not just for show; flambéing the pears gives them a smoky flavor. When the flame dies down, remove the pan from the heat.

• Slice the wheel of brie horizontally so that you have two thinner rounds. Lay the bottom half of the cheese onto a serving plate, cut side up.

• Remove the pear slices from the pan, letting the sauce drip back into the pan, and arrange the slices over the cut side of the cheese.

• Return the skillet to the stove, with the remaining liquid. Add the raspberry balsamic and the honey, and heat until it comes to a simmer. Let the mixture simmer for about 3 minutes, until somewhat thickened.

• Pour half the sauce over the pears and brie. Then add the chopped pecans to the skillet and stir to coat the nuts.

• Cover with the other half of the cheese, cut side down, and drizzle the rest of the sauce, with the pecans, over the top.

• Garnish with a bit more rosemary. Serve immediately, with crackers or crisp bread.