A festive appetizer of wine-poached pears with balls of warm crusted German brie and lingonberry preserves.
- 4 medium firm ripe pears
- 3 cups Rhine or Moselle wine
- 4 cups water
- 1 cup sugar
- 1 lb German Brie
- 4 tablespoons softened butter
- beaten egg
- lingonberry preseves
Peel pears and cut in half lengthwise. Remove core, then cut a cavity about 1 1/4 inches in diameter.
Combine wine, water and sugar in a large saucepan and bring to a boil. Add the pear halves, lower heat and simmer 5 to 20 minutes or until pears are tender. Keep warm.
Discard rind from the Brie and mash with the softened butter. Roll into 8 balls and chill for 30 minutes.
Coat balls in flour, then beaten egg, then in breadcrumbs. Press crumbs gently into the balls with your palms. Deep fry balls in hot vegetable oil for 40 to 50 seconds. Drain briefly on paper towels.
Drain pears and place 1 ball in each. Garnish with 1 to 2 teaspoons lingonberry preserves and serve immediately.