roasted pears with brie and pistachios.

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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.