Ingredients

For the Poached Pear

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1 firm pear, peeled and cored from the bottom

200 ml red wine

2 tbsp brown sugar

1 cinnamon stick

2 cloves

Zest of ½ orange

Optional: splash of balsamic vinegar

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For the Burrata Bomb

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1 wheel of brie or camembert (200–250 g)

1 sheet of puff pastry (thawed)

1 egg, beaten (for egg wash)

Optional: pinch of flaky salt or rosemary

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Instructions

The pear is deeply infused with wine and spice. The cheese softens to ooze. The pastry bakes to golden crunch. Together—they become a showstopping centerpiece.

Poach the Pear: Combine red wine, sugar, cinnamon, cloves, zest, and vinegar in a saucepan. Add pear and simmer gently for 20–25 minutes until ruby red and tender. Let cool in the liquid.

Assemble the Center: Carefully slice the brie in half horizontally. Place the drained pear upright in the center of the bottom half. Place the top half back over, gently pressing around the pear to seal.

Wrap in Puff Pastry: Roll out puff pastry and wrap the stuffed cheese completely, trimming and sealing edges underneath. Place seam-side down on parchment.

Egg Wash & Bake: Brush pastry with beaten egg. Optional: sprinkle flaky salt or herbs. Bake at 200°C (392°F) for 20–25 minutes until deeply golden. Let rest 5 minutes.

Reveal the Pearl: Slice through the crust tableside for the full effect—molten cheese, rich pear, and crackling pastry in one elegant cut.