Cook Time:10 minsAdditional Time:35 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:10 minsAdditional Time:35 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:10 mins
Cook Time:
10 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonshoney mustard1tablespoonextra-virgin olive oil1teaspoonlemon juice¼teaspoonsalt½teaspoonfreshly ground pepper2ripe pears, preferably Bosc2ouncesBrie cheese, cut into4slices4teaspoonschopped pistachios, toasted (see Tip)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonshoney mustard
1tablespoonextra-virgin olive oil
1teaspoonlemon juice
¼teaspoonsalt
½teaspoonfreshly ground pepper
2ripe pears, preferably Bosc
2ouncesBrie cheese, cut into4slices
4teaspoonschopped pistachios, toasted (see Tip)
DirectionsPreheat oven to 425 degrees 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.TipsTip: To toast seeds and chopped, small or sliced nuts cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Originally appeared: EatingWell Magazine, November/December 2011
Directions
Preheat oven to 425 degrees 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.TipsTip: To toast seeds and chopped, small or sliced nuts cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Preheat oven to 425 degrees 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.
Tips
Tip: To toast seeds and chopped, small or sliced nuts cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Originally appeared: EatingWell Magazine, November/December 2011
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Nutrition Facts(per serving)162Calories9gFat18gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
