Roasted pears are a quick first course
Roasted pears with Brie and pistachios are delicious served as a first course or as a side with roast pork or lamb. Leave the stems on for the prettiest presentation.
Roasted Pears with Brie & Pistachios
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 ripe pears, preferably Bosc
2 ounces Brie cheese, cut into 4 slices
4 teaspoons chopped pistachios, toasted (see note)
Preheat oven to 425 degrees. 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.
Recipe note: 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.
Per serving: 160 calories; 9 g fat (3 g saturated fat; 50 percent calories from fat); 18 g carbohydrates; 3 g sugar; 35 mg cholesterol; 299 mg sodium; 4 g protein; 3 g fiber.