Baked Brie with Pears and Walnuts

Creamy brie topped with juicy pears and walnuts for a fast and easy appetizer everyone will love.

Baked Brie with Pears and Walnuts |

The holidays are my favorite time of year. From holiday decorating, to of course holiday cooking, I love it all. We love to entertain during the holidays. We also host Thanksgiving and Christmas, so there is a lot of cooking going on in the MT kitchen. I love planning out my menus. I always incorporate yearly favorites and love adding a few new recipes to my menu each year.

My menu always consists of fast and easy recipes that are full of flavor, that I can either prep ahead of time or whip up as the festivities get started. I do the cooking and leave the dishes to Mr. Mother Thyme. With all the entertaining and cooking I do, I like to have my pantry stocked with key staple ingredients to get me through the holidays. That starts with keeping my pantry stocked with Del Monte® fruits, vegetables and tomatoes. From Del Monte® Diced Tomatoes tossed with pasta to Del Monte® Cut Green Beans, perfect for your Thanksgiving Green Bean Casserole, having a variety of Del Monte® products to choose from is like having a garden in your pantry. When you have Del Monte® in your pantry, you have garden quality™ fruits and vegetables at your fingertips.

One of my favorite holiday appetizers I love to serve is brie. Although I could eat brie 365 days a year, everyone loves brie during the holidays. My recipe for Baked Brie with Pears and Walnuts will quickly become one of your holiday favorites as well. It is fast and easy to make thanks to Del Monte® Pear Chunks in my pantry. If you are heading to a holiday party and bringing a dish to pass, this would be great. Make it ahead of time, and when you get to your party place the brie in a pie plate, pour this yummy pear and walnut mix over the brie and bake for about 20 minutes until warm and bubbly. Serve with a fresh baguette or crackers for a dish everyone will love.

Baked Brie with Pears and Walnuts |

Nearly 90% of Del Monte® fruits and vegetables are grown in the United States, in the best growing regions for a consistently quality product. Del Monte is committed to bringing goodness of the garden straight to your table. For over 100 years, Del Monte has provided American families with food that tastes good and is good for you, for meals that are healthy and delicious. 95% of Del Monte fruits, vegetables and tomatoes are preservative free. Picked at the peaks of ripeness, with the majority canned the same day they are picked to lock in nutrients and flavor.

DID YOU KNOW Del Monte® fruits, vegetables and tomatoes contain similar nutrients as fresh when prepared for the table? Studies show in some instances, such as peaches and tomatoes, canned contains more antioxidants and vitamins than fresh as a result of the canning process. This holiday season add some garden quality goodness to your holiday table for delicious and nutritious meals everyone will enjoy.

Baked Brie with Pears and Walnuts |

What you need


8.25oz can Del Monte® California Pear Chunks, No Sugar Added

Light brown sugar


Ground ginger

Chopped walnuts

Dried cranberries

Fresh baguette and/or crackers for serving

Step one: Mix pear chunks, reserved pear juice, brown sugar, cinnamon, ginger, walnuts and cranberries in a small bowl

Baked Brie with Pears and Walnuts |

Step two: Place brie round in a pie dish. Pour pear mix over brie. Bake at 350 degrees for about 20 minutes warm and bubbly. Serve with a baguette or crackers.

Baked Brie with Pears and Walnuts |

Baked Brie with Pears and Walnuts |


You can enter to WIN a $100.00 gift card to Crate & Barrel! All you need to do is leave a comment with your response to this question: What are your favorite fruits or vegetable to stock in your pantry?


Baked Brie with Pears and Walnuts

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings


  • 1 round (8 oz.) brie
  • 2 (8.25 oz.) Del Monte No Sugar Added Pear Chunks, drained with 1/4 cup juice reserved
  • 1/2 cup chopped walnuts
  • 2 tablespoons dried cranberries
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of ground ginger
  • Fresh baguette slices or crackers for serving


  1. Preheat oven to 350 degrees.
  2. In a medium bowl mix pear chunks, reserved pear juice, walnuts, cranberries, brown sugar, cinnamon and ginger.
  3. Place brie round in a 9 inch pie plate. Pour pear mixture over pear.
  4. Bake for about 20 minutes until warm and bubbly.
  5. Serve with a fresh baguette and/or crackers.

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Sweepstakes Rules: No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a. Leave a comment in response to the sweepstakes prompt on this post
b:Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

c: Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

d: For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 11/18/2013-12/18/2013

Be sure to visit the Del Monte® brand page on where you can read other bloggers reviews and find more chances to win!

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  1. We can a lot of jams in the fall using the fruit from our garden including grapes, strawberries and cherries but the one thing that’s always on hand is peaches!

  2. Peaches! My girls went dairy free last year and can of peaches blends an all-fruit smoothie together beautifully plus canned peaches are awesome in oatmeal and scones.

  3. I love having fruits on hand for cooking and for my son. I always choose the no added sugar kind. Canned tomatoes of any variety is also a must.

  4. I must keep canned pears in the pantry as my husband loves them. I keep mandarin oranges for myself and then I keep canned pumpkin for any time of the year baking.

  5. Canned products make cooking and eating quick, easy, nutritious and most importantly, flavorful. I always keep the following on hand: caned fruit, tomatoes, pumpkin, evaporated and sweetened condensed milk, sauces (such as pizza and enchilada) and assorted flavors of pie filling.

  6. I really love to stock canned green beans (grew up eating them sauteed in butter) and organic canned whole and diced tomatoes.

  7. I like to keep tinned carrots, tomatoes, green beans and sweetcorn in the pantry! I also keep a large amount of tinned fruit because my children are big fans, some of our favorites are pineapple chunks and mandarins in light syrup.

  8. We keep canned green beans and sweet corn our pantry. Fruit cocktail is a favorite but it doesn’t stay in the pantry long.

  9. In cans I always have tomatoes and I’m a fool for canned peaches; I think i should add these nice pears with no sugar added. I didn’t know that they made those.

  10. We like to keep pineapple, black beans, green beans and pumpkin…I love to cook with pumpkin. There are so many things you can cook with pumpkin. 😉

  11. I storing peaches, pears, pineapple, green beans, corn, beans….we like to have as many canned items as we can in our food storage! Thanks for this recipe it looks yummy!

  12. I love keeping canned peaches and canned green beans on hand.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  13. Two canned items I often stock are diced pineaple and diced tomato with green chilis. I use both in quite a few recipes.

  14. Wow…I’m just in time for this contest (crossing my fingers for a win??? Is that even thinkable??).

    I’m actually a loyal Del Monte consumer; and I always keep tomatoes on hand–chili, spaghetti, stews…all seem to need ’em (and esp this time of year, we love them!).

    Thanks for this offer (and I’ve GOT to make this recipe!!). Wowza.

  15. In addition to tomatoes in many forms (diced, crushed, sauce, paste), my pantry is usually stocked with a few favorite cans of fruits and veggies, incuding corn, as a side or as an ingredient in cornbread, casseroles, or Southwest-style dishes; carrots, for quiche or pot pie; peaches, for smoothies; beets, for a side dish; and fruit salad, for Cuppa-Cuppa-Cuppa Cake.

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