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- In a small bowl, whisk together
cornstarch and remaining ¼ cup pear
juice. Add cornstarch mixture to fruit
mixture, whisking well; bring to a
boil. Cook, stirring occasionally, until
cornstarch dissolves, 2 to 3 minutes.
Reduce heat to low. Simmer, stirring
occasionally, until thickened, 5 to 7
minutes.
- Remove from heat; add vinegar,
stirring well. Transfer to a shallow dish.
Cover fruit compote with a piece of
plastic wrap, pressing wrap directly
onto surface. Let cool completely.
Once cooled, remove plastic wrap,
transfer compote to an airtight con-
tainer, and refrigerate for up to 1 week.- Place Brie in a microwave-safe bowl.
Heat until spreadable, 15 to 20 sec-
onds. Spread a thin layer of Brie onto
3 bread slices. Spread 2 teaspoons
compote over Brie. Shingle chicken
slices on top of compote. Cover with
remaining bread slices.- Using a serrated bread knife in a
gentle sawing motion, trim and discard
crusts from bread. Cut each sandwich
into 3 (3x1-inch) rectangles. Serve
immediately, or cover with damp paper
towels, store in an airtight container,
and refrigerate until ready to serve.