6 teaspoons honey
3 medium pears
6 ounces Brie, sliced 1/8 inch thick
3 fresh jalapeños, seeded and minced
several sprigs thyme and basil, chopped
6 eight-inch flour tortillas
6 ounces sour cream (optional)
sprigs of cilantro (for garnish)
Fill a saucepan with water, add honey, and bring to a boil. Blanch pears for 30 seconds. Remove, peel, and slice 1/8 inch thick. Place pear and Brie on half of each tortilla and sprinkle with jalapeño, thyme, and basil. Fold tortillas in half and cook in a skillet over medium heat on both sides until cheese melts. Cut each into four triangles. Serve hot with sour cream on the side. Garnish with cilantro. Serves 6.
