Directions:
On medium heat, in a medium frying pan, melt butter and add shallots, walnuts, and pears. Stir consistently until shallots begin to caramelize and walnuts begin to brown.
Add the thyme, cinnamon, maple syrup, whiskey/wine, salt, and pepper. Stir and cook mixture until the liquid reduces and thickens to coat the back of as spoon. Reserve and allow to cool.
Cut out a large circle of bread from the sourdough, ½ inch from the edge and from the bottom. Pull out the cut out bread. You may dice up the bread and use it later to dip.
Slice the brie in half, width-wise, so as to have two equal circles. Press one half of the brie into the bottom of the sourdough. Spoon half of the pear mixture atop the brie. Repeat this process with the other half of the brie. Place the stuffed sourdough onto a small baking tray or cast iron, line with aluminum foil.
Preheat Forno Venetzia oven to 325°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat. Alternatively, if using the oven for high temperature cooking, utilize the natural cool down of the oven for cooking the sourdough.
Place the pan / cast iron into the Forno Venetzia oven, opposite the the burning logs.
Allow the sourdough to cook for about 30-35 minutes at around 325°F or until the brie begins to bubble from the top.
Allow to cool for 5 minutes before carving and serving. Cut into triangles, like a pie.
Cooking Temp:
325 degrees
Ingredients:
1 round sour dough, around 8“
1 round brie, around 350g
1 tablespoon unsalted butter
2 small shallots, thinly sliced
¾ cup crumbled raw walnuts
1 large bosc pear, thinly sliced
1 teaspoon dry thyme
¼ teaspoon ground cinnamon
3 tablespoons maple syrup
3 tablespoons whiskey or white wine
¼ teaspoon salt
½ teaspoon ground black pepper
