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2 Tablespoons Epicurean Honey Ginger Aged Balsamic Vinegar
1 Tablespoon Epicurean Arbosana Extra Virgin Olive Oil
1 Teaspoon lemon juice
¼ teaspoon salt
½ teaspoon freshly ground pepper
2 ripe pears, preferably Bosc
2 ounces Brie Cheese, cut into 4 slices
4 teaspoons chopped pistachios, toasted (see tip)

Preheat oven to 425 degrees coat an 8 inch square (or similar size) metal baking pan with Epicurean Extra Virgin Olive Oil.

Mix together Epicurean Honey Ginger Aged Balsamic Vinegar and Epicurean Arbosana Extra Virgin Olive Oil, lemon juice, salt and pepper in 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 glaze and place cored-side down in the prepared pan.

Bake the pears for 30 min. 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 then pears are tender and the Brie is slightly softened, 3 to 5 min. Sprinkle each pear half with 1 teaspoon pistaschios.