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. Source: EatingWell Magazine, November/December 2011
Ingredients
Directions
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Preheat oven to 425 degrees F. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray.
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Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.
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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.
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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
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 Facts
1 fruit, 1/2 medium-fat meat, 1 fat
