Roasted pears with Brie and pistachios is delicious as a first course fall appetizer or served as a side with roast pork or lamb. Leave the stems on for an elegant presentation.


2 tablespoons honey mustard

1 tablespoon extra-virgin olive oil

1 teaspoon lemon juice

¼  teaspoon salt

½  teaspoon freshly ground pepper

2 ripe pears, preferably Bosc

2 ounces Brie cheese, cut into 4 slices

4 teaspoons chopped pistachios, toasted (see Tip)


Preheat oven to 425°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 chop: Place chopped seeds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition: Per serving: 160 calories; 9 g fat (3 g sat, 4 g mono);14 mg cholesterol; 18 g carbohydrates; 3 g added sugars; 4 g protein; 3 g fiber; 299 mg sodium; 164 mg potassium. Carbohydrate Servings: 1  Exchanges: 1 fruit, ½ medium-fat meat, 1 fat