Sherried Camembert Cheese
- 1/2 lb Camembert cheese
- 1/4 lb unsalted butter, very soft
- 1/4 cup dry sherry
- 1/4 cup finely chopped pecans
- Unpeeled fresh red and green pears, washed and cut in wedges
- Wheat Thin crackers
Remove the rind from the Camembert cheese, and allow to soften to room temperature. In an electric mixer, cream the cheese and butter completely. The, using a very low speed, slowly beat in the sherry, and continue to beat until the mixture is light. Cover the bowl, and refrigerate overnight. The next day, shape the cheese mixture into a ball, and roll in the chopped pecans. Refrigerate until firm; then slice the ball in half. Place the 2 halves side-by-side with the pecans facing upward on a flat serving platter. Place the pear wedges with colors alternating in a design around the cheese. Serve with a cheese spreader and additional Wheat Thin crackers.