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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Read the full recipe after the video.

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray.

  • Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.

  • 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.

  • 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 Facts

162 calories; protein 4.2g; carbohydrates 18.3g; dietary fiber 3.3g; sugars 11.5g; fat 9.3g; saturated fat 3.2g; cholesterol 14.4mg; vitamin a iu 115.6IU; vitamin c 4.6mg; folate 17mcg; calcium 42.1mg; iron 0.5mg; magnesium 12.4mg; potassium 168.1mg; sodium 299.3mg; added sugar 3g.

Reviews (2)

Read More Reviews
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 2 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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... Read More