Back-Camembert with Pear and Cranberrydip
For the Camembert: Preheat the oven to 190°C (approximately 375°F). Rub the Camembert cheese wheels with some water and sprinkle with the chopped pistachios. In a skillet, melt the butter and sear the Camembert on both sides until golden brown. Place the Camembert wheels on a parchment paper-lined baking sheet and bake for 20 minutes.
For the cranberry sauce: Rinse and drain the cranberries. In a pot, combine the cranberries with the sugar and vanilla seeds. Add the wine and simmer over medium heat until thickened, about 10-15 minutes. For the pears: Rinse and halve the pears. Rub the cut surface with lemon juice to prevent browning. For serving: Divide the Camembert and pear halves between 4 plates. Drizzle with cranberry sauce.