Kinross Kitchen Recipes: Caramelised Miso Pears & Baked Camembert

By Pete Franklin - Head Chef 

Wine Match

We recommend an off-dry style wine like the Wild Irishman Tutrui Pinot Gris. Its rich orchard fruit profile echoes the sweet, caramelised pears. The wine’s lees-aged texture and subtle almond-spice notes resonate with the umami of miso and the toasty nuttiness of pecans. Its bright acidity cuts through the richness of the Camembert, keeping the pairing fresh and balanced. Altogether, it’s a refined interplay of texture, flavour, and contrast that elevates both wine and dish.

Ingredients

Pecans

250ml water

250ml caster sugar

190g pecans

Miso Pears

2 nashi pears

¼ cup brown sugar

Bunch of thyme

1 tsp miso paste

50g butter

A touch of olive oil

250g of Camembert

Kinross like to use the Lindis Pass Whitestone camembert.  It’s rich in flavour and nice and ripe, so it doesn’t need too much baking.

Bread to serve

Or any other type of bread or cracker that you have hiding in the pantry.

Method

Step one - Pecans

In a pot bring the water and sugar to the boil. Add pecans and simmer for 30 min.

Turn off the heat and allow to rest for 30 min.

Drain the water completely. On a flat try with baking paper spread the pecans evenly over the tray.

Bake at 140c for 25 min or until dry.

Step two - Miso Pears

In a pot, heat a bit of olive oil over medium-low heat. Add your peeled and diced pears.

Add some fresh thyme (a sprig or two should do), and cook the pears gently, stirring occasionally, until they begin to soften and caramelise, we are looking for brown but not burnt. If they start to get to dark remove from the heat and add a little water.

Once the pears are starting to turn golden, sprinkle in your sugar. Stir well, and cook until the sugar dissolves completely and the pear mixture becomes syrupy.

Next, add the butter and stir until melted. Continue to cook for a few minutes, letting the pears become soft and well-coated in the caramel sauce.

Add the miso paste and stir it in well and let it cook for about 5 more minutes to allow the flavours to infuse.

If the mixture becomes too thick or sticky, you can add a small amount of water to loosen it up and create the desired consistency.

Step Three - Serve

Preheat the oven to 170°C. Bake Camembert for 8 minutes, or until soft and gooey.

Place the baked Camembert in a serving bowl and generously spoon miso pears over the top. Finally sprinkle the pecans.

Serve immediately with bread.