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The perfect recipe for Friendsgiving.
These roasted Pears with Brie and Pistachio make me think to my friends. Not because they are nuts or cheesy (they are both actually, but so am I), but because I like making this dish when I have people coming over.
Being an immigrant or an expat means that you will likely spend holidays more with friends than with family. This is not bad at all, especially if you are Italian, because it means you will remember every Christmas for a specific drama.
- Do you remember that Christmas we were at Nonna, and Dad argued with his sisters and made us preparing our suitcases to leave on Xmas Eve? When was it, 1984?
- No, that one was the year we decided no more Christmas gifts for anyone.
The story continues with me, kid, hiding from my friends (full of presents to show off) until January 6th (the day we would have opened our gift, once at home).
To brie or not to brie. It is not even a question, honestly. Better would be brie or more brie?. In any case, the pairing cheese + fruit never gets old. Roasted pears with brie and pistachios are one of those recipes with the WOW factor. It can be a nice dish for your Thanksgiving menu but, why not, also for a riot Christmas dinner. It’s for sure perfect for Friendsgiving.
It pairs amazingly well with any meat dish like Spezzatino (Beef Stew) and loves to be followed by a chocolaty rich dessert like the Baked cheesecakes with hazelnuts.
It’s hard to accept Summer is over, and I cannot make Caponata any more. Still at least Autumn brings with itself cauliflowers, brussels sprouts, and pumpkins… I can’t even think something worst. Oh wait, my husband loves pumpkins…
Ingredients:
It should serve four but…brie or more brie?
- 2 tablespoons honey mustard
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 ripe pears, preferably Bosc
- 5 ounces/140 gr Brie cheese, cut into 4 slices
- 4 teaspoons chopped pistachios, toasted (you can substitute with almonds or hazelnuts)
Directions:
- Preheat oven to 425°F. Coat an 8-inch-square (or similar-size) metal baking sheet pan with parchment paper.
- 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.
Let me know if you like it as much as I do!
The recipe is adapted from Eating Well Magazine
Che meraviglia! Fa venire l’acquolina in bocca. Le farò alla prossima cena.
Cosa posso mettere al posto della senape al miele, dato che non digerisco la senape?
Bacioni
Albertina
Ciao Albertina! Grazie mille! Prova con un emulsione di olio, miele e limone con sale e pepe. Non avrà la cremosità della senape ma aiuta a spezzare il dolce delle pere. Fammi sapere!!!