Roasted Pears with Brie & Pistachios

While visiting a small market in Berkeley in California, my friend came across an Eating Well magazine with this recipe in it.  The reason why this recipe stood out to her was because she loves brie and loves pistachios.  Quickly, I tried to make it but my first time was a little bit of a disappointment.  First of all, I tried to make honey mustard myself using honey and Dijon mustard, secondly, I used French brie, thirdly, I didn’t toast the pistachios, which were pre-shelled.  Recipe for disaster, but this didn’t deter me.  I tried again using better ingredients and it tasted a whole lot better! Whoever came up with this combination is a genius.  Never in a million years would I have thought to put these ingredients together.

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 (or other creamy cheese), cut into 4 slices
4 teaspoons chopped pistachios, toasted

If you are fortunate enough to have Cowgirl Creamery cheese around, use this instead of French brie.  Normally I like French brie, but somehow it doesn’t work with the pear and the honey mustard.  Mt Tam from Cowgirl Creamery works!

Preheat the oven to 425F degrees.  While the oven is heating up, let’s make the glaze.  Add the honey mustard, oil, lemon juice, salt and pepper to a bowl and whisk them together.

Take the pears and cut in half.  Hollow out where the seeds are.  But don’t dig in too deep.

Also, slice a little of the back of the half pear so that it can stand firm.  It should look like this.

Cover the pears with the glaze.  You will have some left for glazing later.

Line an oven proof pan with parchment paper.  And place the pear cut side down and roast in the oven for 15 minutes.

While the pears are roasted, let’s toast the pistachios.  In a dry hot pan over medium high heat (7 on my stove).  Toss around the nuts for a while until fragrant.  Visually, it’ll lightly brown.

Chop up the nuts into small size.

After the 15 minutes of roasting is up, add more glaze to the pears and roast for 15 more minutes.

Slice up the Mt Tam cheese.  I like a lot of cheese 🙂

When the next 15 minutes are up, flip the pears up and fill the hole with the cheese.  Roast for another 5 minutes.

Remove for the pan and sprinkle the chopped pistachios on top.  Enjoy as a side dish!

Original recipe:

– Max

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