300 g brie
100 g breadcrumbs
80 g pastry flour
1 large egg
1 l peanut oil
Cut the brie into wedges. Beat the egg in a bowl. Place the flour in a dish and the breadcrumbs in another.
Bread the brie wedges by rolling them first in flour, then in the beaten egg and finally in the breadcrumbs. Make sure that the breading is even.
Pour the peanut oil into a high-sided saucepan. Heat it to about 170°. Fry the brie wedges until they are puffy and golden brown (this will take a few minutes). Pull them out using kitchen tongs or a skimmer and remove the excess oil by letting them drain on a sheet of absorbent paper for fried foods. Serve the fried brie piping hot with the pear and ginger sauce.