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Roasted Pears with Brie & Pistachios

  • 10 m
  • 45 m
EatingWell Test Kitchen
“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.”


    • 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)


  • 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.
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