Pear Gelette with Buttercup Brie

Buttercup Brie from Cherry Grove Farm with Bartlette Pear from Terhune Orchards









This is a great treat for a holiday gathering; very elegant and easy to make. You can serve it for dessert, drizzled with some local honey (that you can get at our farm’s store), or as a first course on a green salad. If you are serving it as first course, use very little sugar.

We snagged some of the last pears from Terhunes Orchards, but local pear season is almost over. Later on in the winter you can substitute apples.

You will need:

Ready-rolled puff pastry cut into 4 -6 inch 2 Pears halved, cored and sliced into ¼ inch
1 teaspoon butter + butter for melting and brushing
¼ teaspoon ground cinnamon
1 teaspoon brown sugar to sprinkle over galettes
Buttercup brie slices, the number of the galette square

Preheat the oven to 350 degrees
Cut puff pastry into 6 inch squares, brush with butter
Arrange pear slices over pastry,  brush with butter and sprinkle with sugar and Cinnamon.
Bake in a 350 degrees oven 20 minutes the until the dough is nicely golden-brown.
Pull out of the oven and arrange the brie slices on top. Return to the oven and bake until brie is soft but not completely runny.
Drizzle with some honey and serve immediately.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens