Thursday, September 6, 2012

roasted pears with brie and pistachios.


Roasted Pears with Brie and Pistachios from Tamara:

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 Tip) 
Preparation
  1. Preheat oven to 425°F. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray.
  2. Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.
  3. 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.
  4. 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.
Tips & Notes
  • Tip: To toast seeds and chopped, small or sliced nuts (pages 30, 40, 63), cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

*Tamara used candied pecans instead of pistachios.


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