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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


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.

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