All that's missing is the wine

The other day I was talking to C about how I consider her a wine expert, while I "just know what I like." It's actually surprising I don't know more about wine considering I love to drink, and I love all the sterotypical wine pairing foods - cheese and fruit. I blame my parents. See neither of my parents are wine drinkers. And yet, my mom was a cheese girl when she met my father. You may wonder what a cheese girl is. It is not, as one might imagine, a woman made of cheddar. Instead, it is a girl who works in a cheese store trying to get customers to come in and try their wares. Much more like a cheese prostitute. Or to be more accurate - a cheese pusher. The first taste is always free, that's what gets them hooked. Then when they come crawling back for their next fix that's when you hit them with the high end expensive stuff. I'd like to tell you this is how my mother hooked my father, but this is only half true. My father was interested in what my mother was selling, but I'm not talking about the cheese.

Baked Brie with Pears

2 Tbsp unsalted butter
2 Tbsp brown sugar
2 ripe medium pears, peeled, cored, sliced
1 egg
1 sheet frozen puff pastry, thawed
1 medium wheel brie

1) In a skillet, stir butter and sugar over medium heat until butter melts.
2) Add pear slices, cook until tender, about 4 minutes. Remove from heat, let cool.
3) Heat oven to 400. In bowl, beat egg with 1 Tbsp water, set aside.
4) On a lightly floured surface, roll out pastry to 12" circle. Place brie in center. Spoon pear mixture on top. Gather up[ edges to encase cheese completely. Brush top and sides with egg mixture. Place on baking sheet. Bake 24 minutes. Let sit 10 minutes before cutting.