Caramelized Ginger Pears and Baked Brie

Ingredients

• 4 pounds anjou pears firm ripe peeled chopped
• 8 oz brie round 
• 1 cup firmly brown sugar light packed
• 40 servings gingersnaps and crackers 
• 0.5 cup crystallized ginger finely chopped
• 2 cups granulated sugar 
• 2 tablespoons juice of lemon fresh

Equipment

• oven
• dutch oven

Directions

1. Stir together first 5 ingredients in a large Dutch oven, and let stand at room temperature, stirring occasionally, 2 hours.
2. Bring pear mixture to a boil over medium-high heat, stirring constantly. Reduce heat to low, and cook, stirring often, 1 hour or until thickened and golden. Cool completely (about 45 minutes).
3. Trim rind from top of Brie round, leaving a 1/2-inch border on top.
4. Place Brie round on an ovenproof plate. Spoon 1/2 cup pears over Brie round.
5. Bake 15 minutes or until cheese begins to melt.
6. Serve immediately with gingersnaps and crackers.