A pear to remember
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 AND PISTACHIOS
Serves 4
Active time: 10 minutes Total time: 45 minutes Ingredients: 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)
Directions:
Heat the oven to 425 degrees. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray.
Whisk the mustard, oil, lemon juice, salt and pepper in a small bowl.
Cut the 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.
Recipe nutrition: Per serving: 160 calories; 9 grams fat (3 grams saturated, 4 grams monounsaturated); 14 milligrams cholesterol; 18 grams carbohydrate; 3 grams added sugars; 12 grams total sugars; 4 grams protein; 3 grams fiber; 299 milligrams sodium; and 164 milligrams potassium.
Exchanges: 1 fruit, 1/2 medium-fat meat and 1 fat.
Eating Well is a magazine and website devoted to healthy eating as a way of life. Find it online at www.eatingwell.com.