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Roasted Pears with Brie Pistachios

These roasted Pears with Brie and Pistachio make me recall my colleagues. Not because they are nutty or cheesy, but because I love preparing this recipe when I have people are arriving over. For me, a light cheese goes a lengthy way. I understand I know. True cheese fans won’t be able to compare to this. At all. I know because

If you’ve ever sensed it, you know what I’m discussing. It is delicious. If you haven’t, it’s a considerably smoother and more intense-tasting version of brie cheese formed. It prepared from French triple crème cow’s milk.

I love its flavour and feel, which goes so great with some crispy bread. But a little slice is pretty much all I can manage, which is why I adore this roasted pear recipe!

It provides me with the decadent quality of a rich-tasting cheese, without then tasting like a large piece of wandering sludge. This recipe is so small that you can consume one of these pear halves easily. You can eat this even after a sumptuous meal. It’s that light.

But back to the taste for a second. If the intensity of the cheese weren’t sufficient, now combine caramelized pears, roasted walnuts and lightly sugared cranberries to the mix, and. Well, it’s quite magical.

INGREDIENTS

Two tablespoons of honey mustard
One tablespoon of extra-virgin olive oil
One teaspoon of lemon juice
Salt- as you want
½ teaspoon of ground pepper
Two ripe pears
Four slices of Brie cheese
Four teaspoons of chopped pistachios

INSTRUCTIONS

Hollow out the core (seed) and cut the pears in half lengthwise.
Whisk mustard, olive oil, lemon juice, salt and pepper in a small bowl.
Brush the pears with the mustard glaze and keep the cored-side down in the baking tray.
Bake the pears at 425-degree F for 30 minutes.
Softly turn them over, place a piece of Brie in the hollow of each pear.
Bake for 3 -5 minutes.
Sprinkle the pear with pistachios.