Baked Brie and Pear Loaf

SHOP (Noshing for gatherings up to 6)
1 small Brie wheel
1 Pear – Bosc, Asian or other firm variety (Diced cubes)
1 Fresh Pear and/or Apples sliced
1 Package refrigerator Crescent Rolls (Using dough for only 1 roll)
2 TBL Butter
2 TBL Honey
1 TBL Balsamic Vinegar
Aged Balsamic Vinegar or Balsamic Glaze for drizzling
Chopped Walnuts, Pecans or other nuts for garnish
1 Small Baguette (To be cut into crostinis)

PREP (20 minutes)
Open Dough and place in lightly prepared pie dish
Place Brie in center and wrap with dough until covered 
Bake at 350 degrees until golden brown
Dice pear into cubes
While baking sauté Pear cubes in Butter and add Honey
When pears just soften but are not brown remove from heat and add a splash of Balsamic. Liquid should be thick syrup.

NOTE: Let the baked wheel rest to room temperature otherwise the Brie will just turn to liquid when the crust is cut and run all over the plate.

ACTION (5 minutes)
Place baked loaf in serving dish and pour over the pear mixture. Top with chopped nuts and drizzle with the Aged Balsamic. Serve with baguette slices, fresh Pear and Apple slices.