Ingredients:
2 Tbsp. honey mustard
1 Tbsp. EVOO
1 tsp. lemon juice
1/4 tsp. salt
1/2 tsp. pepper
2 ripe pears, preferably Bosc
2 oz. Brie cheese, cut into 4 slices
4 tsp. chopped pistachios, toasted (see directions)
Directions:
- Preheat oven to 425. Coat an 8 inch square 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 that they will stay balanced 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 lightly softened, 3-5 minutes. Sprinkle each pear half with 1 tsp. pistachios.
- To toast pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.
*Eating Well Magazine, December 2011