Savory Baked Cheese Timbale with Rhubarb-Pear Compote

• Timbales
• 1/2 cup butter, divided
• 3/4 cup crushed butter crackers, finely crushed
• 5 each fresh pears, medium dice
• 1/3 cup brown sugar, packed
• 5 each eggs
• PHILADELPHIA Original Cream Cheese, softened
• blue-Brie cheese
• 1-1/4 cups sour cream
• 2/3 cup chopped walnuts, toasted
• 2-1/2 Tbsp. fresh chives, chopped
• to taste ground black pepper
• Rhubarb-Pear Compote
• 1 qt. fresh pears, chopped
• 2-1/2 cups fresh rhubarb, chopped
• 1 qt. pomegranate juice, divided
• 7-1/2 Tbsp. sugar
• 1/3 cup cornstarch
• 1-1/4 cups dried cherries
• Assembly
• 100 each flatbread crackers
• 5 each fresh pears, each cut into 15 thin slices
• 2-1/2 Tbsp. fresh chives, chopped

1. Timbale: Melt 3 Tbsp.
2. butter (or 2 tsp.
3. butter for trial recipe).
4. Brush onto bottoms and up sides of 25 (2-1/2-inch) ramekins (or onto bottoms and up sides of 5 ramekins for trial recipe); dust with cracker crumbs.
5. Melt remaining butter in skillet on medium-high heat.
6. Add pears and sugar; cook 5 to 6 min.
7. or until pears are tender, stirring occasionally.
8. Cool.
9. Beat eggs, cream cheese, blue-Brie cheese and sour cream with mixer until well blended.
10. Fold in pear mixture and all remaining ingredients.
11. Spoon about 1/3 cup cheese mixture into each prepared ramekin; place in sheet pans.
12. Bake in 300 degrees F convection oven 20 to 22 min.
13. or until custards are set.
14. Rhubarb-Pear Compote: Combine pears, rhubarb, 3-1/3 cups juice (or 2/3 cup juice for trial recipe) and sugar in saucepan; bring to simmer on medium-high heat.
15. Cook on medium-low heat 30 min.
16. or until rhubarb is very tender, stirring occasionally.
17. Mix cornstarch and remaining juice until well blended; add to pear mixture.
18. Stir in cherries.
19. Bring to boil; cook 30 sec.
20. Simmer on medium heat 2 min.
21. or until thickened, stirring frequently.
22. Cool.
23. Thin with additional juice if necessary to achieve desired consistency.
24. For each serving: Unmold 1 warm Timbale onto serving plate.
25. Arrange 4 crackers and 3 pear slices on plate.
26. Spoon 2 Tbsp.
27. Rhubarb-Pear Compote over timbale; sprinkle with a pinch of chives.

timbales, butter, butter crackers, fresh pears, brown sugar, eggs, philadelphia original cream cheese, bluebrie cheese, sour cream, walnuts, fresh chives, ground black pepper, fresh pears, fresh rhubarb, pomegranate juice, sugar, cornstarch, cherries, crackers, fresh pears, fresh chives

Taken from www.kraftrecipes.com/recipes/savory-baked-cheese-timbale-rhubarb-pear-compote-120518.aspx (may not work)