Baked Brie with Caramelized Pears, Shallots and Thyme Recipe

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft about 5 minutes. Pour in white wine brown sugar thyme salt and pepper; increase heat to medium-high and simmer until the liquid has evaporated and the pears have lightly caramelized about 10 minutes. Set aside.

Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving set aside. Score the Brie around it's edge using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.

Place the bottom half of the Brie cut-side-up into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top spread with remaining pear mixture and sprinkle with remaining slivered almonds. Place on a baking sheet.

Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.