In this recipe, it oozes over sweet pears and is topped with some chopped pistachios. We might go so far as to call it the perfect dessert.
Whip it up when you have company coming over or just treat yourself to it when you’re craving something warm and sweet.
- 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, cut into 8 wedges
- 2 ounces Brie cheese, cut into 8 slices
- 4 teaspoons chopped pistachios, toasted (see tip)
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.
(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 2 wedges):
7.5g net carbohydrates
1 C (fruit)