I don’t know why, but the thought of summer this year can’t seem to escape my mind. Although sensitive to heat (I think that anything above 70 °F is hot), the idea of barbecues, swimsuits, camping trips, and lazy weekends sounds all too good. One thing I always look forward to around this time of the year, is the variety of fruit abundant during the summer season. Summer fruit includes berries, apricots, plums, nectarines, melons, mangoes, and fresh figs. Tonight’s (early) dinner celebrates summer being just around the corner. Cheers!
Although the normal pear season from August-October, my selections were juicy and sweet, with a soft, buttery yet somewhat grainy texture.
Caramelized Pear & Brie Melt
- 1 medium pear (cut into wedges)
- Pam cooking spray (to grease pan)
- 2 tbsp brown sugar
- Brie cheese (cut into wedges)
- Handful of spinach
- 1 1/2 tbsp apricot jam (or any other fruit jam)
- 1 Telera bread roll (or any other bread would work)
- Wash, core and peel the pear. Cut the pear into 8 even-sized wedges. Set aside.
- Heat a large, pan over high heat and grease with Pam cooking spray.
- While the pan is heating, toss the sliced pears with the brown sugar.
- Once the pan is hot, place the pears, flat-side-down, into the pan and let cook until the bottom begins to caramelize and brown.
- Once the first side is golden, turn each wedge over and cook until both sides are golden and caramelized.
- Remove them from the pan immediately and set aside. *Leave the stove on to heat the bread slices
- Slice your roll down the middle (hamburger style)
- In another pan or the same pan (washed and dried), grease with Pam cooking spray and place both pieces of your bread face down until toasted.
- On one slice of bread, spread your jam of choice and place sliced brie on top. Then top with caramelized pears and spinach. Place the other side of bread on top
*If you want the brie melted a bit more, you can place the whole sandwich on the pan for a few more minutes