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Watch how Chef Jeremy Duncan prepares a delicious Pear recipe for this months Living, Loving, Local ingredient for you to try!

Serves: 4


Chicken Breast     4pcs Boneless Skinless
Poached Pears or Canned Halved Pears   4 halves sliced, fanned and cored
Brie Cheese   4 pcs sliced Brie approx. 1oz each
Toasted Walnuts or Pecan pcs 2 oz finely chopped

Peppercorn Cream Sauce

Red Wine200ml
Beef Broth400ml
Green Peppercorns½-1 tlbs Minced
Fresh Thyme1-2 Sprig Minced
Fresh Rosemary1 Sprig Minced
Shallots or White Onion1 fine diced
Garlic2 clove Minced
Cream1 Cup


Sauce: In a saucepan with a splash of oil sauté shallots, peppercorns, and herbs. Gently sauté until translucent and slight brown, add garlic sauté for 30 seconds to 1 minute. Deglaze with wine and reduce by half. Add beef broth and reduce by half. Add cream reduced by quarter. Add cornstarch slurry to thicken to desired consistency.

Chicken: Season with salt and pepper grill pan sear or oven bake until chicken is at least 165F. Add pear and continue to cook for 2 minutes. Place Brie cheese on top of of pear and chicken plate with an accompaniment of mashed potatoes and seasonal vegetables.

Pour Peppercorn sauce over Brie, garnish with nuts and chopped parsley if desired.


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