Roasted Pears with Brie & Pistachios

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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.

Yield: 4 servings
Active Time: 10
Total Time: 45

Ingredients

  • 2 tablespoons honey mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 ripe pears, preferably Bosc
  • 2 ounces Brie cheese, cut into 4 slices
  • 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

calories 160
fat 9 g (3 g sat, 4 g mono)
cholesterol 14 mg
carbohydrates 18 g
protein 4 g
fiber 3 g
sodium 299 mg
potassium 164 mg

Nutrition Bonus

Carbohydrate Serving 1

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

From EatingWell November/December 2011