Old Europe Cheese – Reny Picot USA

A Rich Tradition of Gourmet Cheeses.

Cider-Poached Pear & Pistachio Baked Saint Rocco Triple Crème Brie

Baked Brie round topped with fanned golden pear slices, chopped pistachios, and rosemary on a parchment-lined board with baguette slices.

An elegant, crowd-pleasing appetizer that spotlights the lush, buttery character of Saint Rocco Triple Crème Brie by Reny Picot (8 oz round). Tart cider-poached pears, toasted pistachios, and rosemary add brightness, texture, and aroma.

Serves: 8 as an appetizer
Total time: ~30 minutes

Ingredients

  • 1 (8 oz) Saint Rocco Triple Crème Brie by Reny Picot round
  • 2 firm pears (Bosc or Anjou), peeled, cored, thinly sliced
  • 1 cup apple cider (or dry white wine)
  • 2 Tbsp honey, plus extra for drizzling
  • 1 Tbsp unsalted butter
  • 1 small strip lemon zest (or 1 tsp finely grated)
  • 1 Tbsp fresh lemon juice
  • Pinch ground cardamom or cinnamon
  • ⅓ cup shelled pistachios, lightly toasted and roughly chopped
  • 2 tsp fresh rosemary (or thyme), finely chopped
  • Flaky sea salt & freshly ground black pepper
  • To serve: warm baguette slices, seeded crackers, or crostini

Directions

  1. Heat the oven: 350°F (175°C). Line a small sheet pan with parchment.
  2. Poach the pears: In a skillet or saucepan, combine cider, 1 Tbsp honey, butter, cardamom, and the lemon zest. Bring to a gentle simmer. Add pear slices and cook 6–8 minutes, turning once, until just tender but not mushy. Transfer pears to a plate.
  3. Reduce the syrup: Increase heat and simmer the poaching liquid 3–5 minutes until lightly syrupy. Remove from heat; stir in lemon juice and a pinch of salt.
  4. Prep the Brie: Place the Brie on the lined pan (or in a small oven-safe baker). Lightly score the top rind in a crisscross pattern. Fan the pears over the top and spoon 1–2 Tbsp of the cider syrup over them.
  5. Bake: 10–12 minutes, just until the center softens and slumps slightly.
  6. Finish & serve: Top with pistachios and rosemary. Season with flaky salt and black pepper; drizzle the remaining 1 Tbsp honey and a little more cider syrup to taste. Serve immediately with warm baguette or crackers.

Make-Ahead & Tips

  • Poached pears can be made up to 3 days ahead; chill with a little syrup. Warm gently before topping the Brie.
  • Nut-free: Swap pistachios for toasted pumpkin seeds.
  • Extra indulgent: Wrap the Brie and pear topping in puff pastry (edges sealed, egg-washed) and bake at 400°F (205°C) for 20–25 minutes until deep golden; rest 10 minutes before cutting.
  • Pairings: Dry hard cider, brut sparkling wine, or a bright saison/Belgian blonde ale.