Roasted Pears with Brie & Pistachios

Roasted Pears with Brie & Pistachios

Roasted pears with Brie and pistachios is delicious as a first course or a side with roast pork or lamb. Leave the stems on for the prettiest presentation.

From EatingWell: November/December 2011
Yield: 4 servings
Active Time: 10
Total Time: 45

Ingredients

  1. 2 tablespoons honey mustard
  2. 1 tablespoon extra-virgin olive oil
  3. 1 teaspoon lemon juice
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon freshly ground pepper
  6. 2 ripe pears, preferably Bosc
  7. 2 ounces Brie cheese, cut into 4 slices
  8. 4 teaspoons chopped pistachios, toasted (see Tip)

Preparation

  1. Preheat oven to 425°F. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray.
  2. Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.
  3. Cut pears in half lengthwise, hollow out the core and slice a small piece off the other side so they will lie flat when served. Brush all over with the mustard glaze and place cored-side down in the prepared pan.
  4. Bake the pears for 30 minutes, basting halfway through with the glaze. Gently turn them over, baste again and place a piece of Brie in the hollow of each pear. Bake until the pears are tender and the Brie is slightly softened, 3 to 5 minutes. Sprinkle each pear half with 1 teaspoon pistachios.

Tips & Notes

  • Tip: To toast seeds and chopped, small or sliced nuts (pages 30, 40, 63), cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Nutrition Per Serving: 160 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 18 g carbohydrates; 4 g protein; 3 g fiber; 299 mg sodium; 164 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 medium-fat meat, 1 fat