Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Lunch | Serves: 4 |
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Source:
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From EatingWell: November/December 2011 |
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Attributes:
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Quick and Easy, Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tbs. honey mustard 1 tbs. extra-virgin olive oil 1 tsp. lemon juice 1/4 tsp. salt 1/2 tsp. freshly ground pepper 2 ripe pears, preferably Bosc 2 oz. Brie cheese, cut into 4 slices 4 tsp. chopped pistachios, toasted (see Tip) |
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Instructions:
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Preheat oven to 425°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 & 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. NUTRITION Per serving: 160 calories; 9 g fat ( 3 g sat , 4 g mono ); 14 mg cholesterol; 18 g carbohydrates; 3 g added sugars; 4 g protein; 3 g fiber; 299 mg sodium; 164 mg potassium. Carbohydrate Servings: 1 |
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Related recipes:
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None |
2012-03-29