ROASTED PEARS WITH BRIE AND PISTACHIO APPETIZERS

2 TABLESPOONS OF HONEY MUSTARD
1 TABLESPOONS OF OLIVE OIL
1 TEASPOON OF LEMON JUICE
SALT/PEPPER
2 RIPE PEARS
2 OUNCES OF BRIE CHEESE CUT INTO 4 SLICES
4 TEASPOONS OF CHOPPED AND TOASTED PISTACHIOS

 

PREHEAT OVEN TO 425 DEGREES. SPRAY BAKING SHEET WITH COOKIN
SPRAY.

WHISK MUSTARD, OIL, LEMON JUICE AND SALT AND PEPPER IN A
BOWL.

CUT PEARS IN HALF LENGTHWISE, HOLOW OUT THE CORE AND SLICE
A SMALL PIECE OFF THE OTHER SIDE SO THEY LAY FLAT WHEN
SERVED. BRUSH ALL OVER WITH THE MUSTARD GLAZE AND PLACE
CORED SIDE DOWN IN A PREPARED PAN.

BAKE FOR 30 MINUTES, BASTING HALFWAY TRHOUGH 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 SOFT (3-5 MINUTES) SPRINKLE EAC PEAR WITH
1 TEASPOON OF PISTACHIOS.

• CHOP THE PISTACHIOS, PUT IN A TRY PAN OVER MEDIUM HEAT,
STIRRING TILL BROWN.

 

 

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