INGREDIENTS
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One 8-ounce wheel Camembert or Brie cheese, cold
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1 tablespoon unsalted butter
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1 large Bosc pear, peeled and cut into 1/4-inch dice
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2 tablespoons brandy
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1 teaspoon chopped fresh rosemary, plus more for garnish
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2 tablespoons balsamic vinegar
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1 tablespoon honey
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8 walnut halves