Roasted Pears with Brie & Pistachios

Roasted Pears with Brie & Pistachios

6 Reviews
From: EatingWell Magazine, November/December 2011

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons honey mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • ½ 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

  • Active

  • Ready In

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

Nutrition information

  • Per serving: 162 calories; 9 g fat(3 g sat); 3 g fiber; 18 g carbohydrates; 4 g protein; 17 mcg folate; 14 mg cholesterol; 12 g sugars; 3 g added sugars; 116 IU vitamin A; 5 mg vitamin C; 42 mg calcium; 0 mg iron; 299 mg sodium; 168 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, ½ medium-fat meat, 1 fat

Reviews 6

January 03, 2017
profile image
By: Graciegirl
Made with walnuts, when I served it my sister said it was good but she'd like to try a little different, went I asked how, she said a balsamic glaze, happened to have ithe on hand and it was delicious.
November 19, 2014
profile image
By: EatingWell User
Great Appetizer Guaranteed to Impress Made this appetizer after I had it at another dinner party. Very easy to make and everyone was raving about how good it was. Served it on top of a green salad with shallot dressing. Pros: Easy
January 13, 2014
profile image
By: EatingWell User
Delicious with Roasted Duck! We made this to go with a roasted duck at Christmas and it came out wonderfully -- I will definitely make this again! I used Bosc pears that were at their peak flavor, but still firm. I also used a good quality brie cheese. The other sides included a tart homemade orange cranberry sauce, fresh bread, and green beans. Yum! Pros: Easy and delicious Cons: Flavor may vary with the pears and cheese...
February 18, 2013
profile image
By: EatingWell User
Unbelievable Made my own honey mustard from Dijon. My Bosc were slightly ripe so I increase cooking time slightly. My husband who does not eat pears LOVED it. I will make this again! Oh yeah I used preroasted pistachios. Pros: Can be you'd as first course Cons: None
December 24, 2011
profile image
By: EatingWell User
Not as delicious as I thought I really thought these pears would be fabulous. They were good, but not great. They needed something, but I am not sure what. The pear flavor got a little lost. Pros: Fairly easy to prepare, light appetizer fare Cons: I felt that the pears were missing something.
December 03, 2011
profile image
By: EatingWell User
Thanksgiving Pot-Luck Hit I attend a large community pot-luck for Thanksgiving and it is always a challenge to come up with a dish that is different from the others, easy to make and special for the holidays. The Roasted Pears with Brie and Pistachios hit the spot. I cut the pears into quarters to provide more portions and the three dishes I brought were gone in no time. Now people are asking for the recipe....which I am not so sure if I want to share because I will need to come up with a different dish next year! (Eating Well chefs - you have a year to come up with a recipe to top the Roasted Pears!) Pros: Easy, unusual taste and delicious
More Reviews