Brillat-Savarin and I have been getting together -- a lot. Not the man, who expired 190 years ago. But the cheese, which is immortal.
Who can resist those square shoulders, that tender soul? Who can turn down the triple-cream brie named for Jean Anthelme Brillat-Savarin, the savant who said: "The discovery of a new dish confers more happiness on humanity than the discovery of a new star." This is the wit who declared (in French, no less): "Tell me what you eat, and I will tell you what you are."
What I am, apparently, is fierce for mild.
Brillat-Savarin offers a buttery bite with a snap of salt and prickle of sour. It's good at all hours -- and even better after hours. A wedge wedged between planks of caramelized pear makes for a devastating dessert -- one sure to confer happiness.
Grilled Pears
4 ounces brie (such as Brillat-Savarin or Moses Sleeper) or other triple-cream cow's milk cheese
4 firm, ripe Bartlett pears
1/2 cup unsalted butter
6 tablespoons dark brown sugar
1/2 teaspoon vanilla extract
Pinch salt
Cut cheese into 12 small portions. Let rest at room temperature.
Leave skin on pears. Slice each the long way into 1/3-inch-wide planks. Use a paring knife or apple corer to punch out any seeds. (Each slice will look something like a guitar: pear profile with a hole in the belly.) Set pears on a baking sheet lined with parchment paper.
In a medium saucepan set over medium heat, whisk together butter, sugar, vanilla and salt until thick and foamy, about 4 minutes. Keep this caramel sauce warm over low heat.
Brush each pear plank lightly on both sides with sauce.
Spark a medium-hot fire. Clean and oil grates. (Or use a ridged griddle pan set over medium heat.) Grill pears, turning once or twice, until golden brown and nicely crisscrossed with grill marks, about 8 minutes.
On each of 4 plates fan out 4 pear planks separated by 3 cheese wedges. Warm pears will melt the cheese. Drizzle each with about 1 tablespoon of the remaining sauce. Serve immediately.
Makes 4 servings.
Food on 06/22/2016