Roasted Pears with Brie and Pistachios

Recently we did one of our annual camping trips to Estes Park for a little relaxation and our traditional walk through town and visit The Stanley Hotel.

The famous Stanley Hotel in Estes Park

My daughter treated us to a one hour boat ride around Lake Estes for a sunrise cruise.  We packed up some juices and pastries and had the most beautiful morning ride.  If you ever have the chance to visit this historical little town, I highly recommend you spend a weekend here.  It's perfect!

My sailing crew asleep at the helm...I think they loved it a little too much.

After a weekend of too much ice cream and salt water taffy, I still had a bit of a sweet tooth going. I saw this recipe awhile back and tried it out.  A few months later my daughter called me while I was at the grocery store and asked if I would make "that pear and cheese thing" for dinner.  I admit, I had a bit of a memory lapse and had no idea what she was talking about.  As we worked through the conversation, the light went on and I figured it out...thank goodness.  I was so touched that she liked that much the first time and I had no idea.

These little gems are a beautiful appetizer or side dish for dinner or next to a lunch salad.  Enjoy!

Roasted Pears with Brie and Pistachios
Adapted from Eating Well

2 Tbl honey mustard
1 Tbl extra-virgin olive oil
1 tsp lemon juice
1/4 tsp salt
1/2 tsp freshly ground pepper
2 ripe pears
21 ounces Brie cheese, cut into 4 slices
4 tsp chopped pistachios

Preheat oven to 425 degrees.  Coat an 8-inch square baking dish 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 core-side down in the prepared pan.

Bake the pears for 30 minutes, basting half way through with the glaze.  Gently turn them over, base 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 of pistachios.

One Year Ago: French Dip Date Night
Two Years Ago: Bistro Sandwich
Three Years Ago: Baja Turkey Tostadas
Four Years Ago: Roasted Garlic and Cheese Platter