I just can’t get enough of roasted pears.
Pears generally are not my favorite. I’m more of an apple sort of gal.
Once that pear gets all roasted and juicy though, game over. On repeat, all winter long in my kitchen.
Topped off with my cardamom spiced coconut cream, I have no words for how delicious.
This is one of several roasted pear recipes on my site. Clearly, my love runs deep.
Really any pear will do for roasting. I strictly use the Bosc pear though. Just my preference. Bosc pears are the ones with the light brown skin. I always buy organic pears because I roast them with the skin on and feel better about eating organic fruit.
Ok, enough about pears, lets talk about this cardamon cream.
Cardamom may or may not be a staple in your spice rack. It has become one of my go to spices and you should prolly buy some. It’s an ancient Indian spice. Warming and aromatic. It’s common in curries and rice dishes. In India it’s often included in sweet dishes and drinks. Which is what I did here.
You can buy cardamom in pods, seeds, or ground. I buy the seeds and grind them in my coffee bean grinder as I use them. It’s fresher that way. If that’s too much for you just buy it pre ground.
TIP Many grocery stores/markets have bulk bins where you can buy spices ground in smaller quantities.
So this coconut cream. It’s luscious, creamy and most important, dairy free. It does require a little patience and planning though.
If you really wanna dive into all that is Coconut Cream, check out this post from blogger Oh Lady Cakes It’s a tutorial really. She has done her coconut homework. It’s everything you’ll ever need to know about making the perfect coconut cream.
Cardamom Spiced Coconut Cream
- brand of coconut milk should ONLY contain : coconut and water
- store cans in fridge for 2-4 days before making cream
- separate coconut solids from liquid; reserve liquid for another use
- use only the solids for coconut cream
- let cream solidify in fridge again after mixed with sweetener and spices before serving
I hasselbacked these pears because I wanted to be fancy and make my pears look real pretty like. You can simply just roast the pears whole for simplicity though.
Hasselback is most commonly used in potato dishes. It just means the potato, or pear, are cut in such a way to resemble a fan or accordion when roasted. The outside of the dish becomes crisp and brown while the inside stays soft and creamy. Hasselback= a sexy dish.
Soft, juicy pears with a little sea salt. Let me just tell ya, salt + fruit is just perfection.
Rich and decadent coconut cream.
I hope you’ll enjoy these roasted pears as much as I do. This dish is perfect around the holidays. Make it for Christmas dessert or as a breakfast treat to impress your family and friends.
- 2 Bosc pears, cut in half and core/seeds removed
- 1 tsp melted coconut oil
- ½ tsp sea salt
- Cardamom Coconut Cream
- 1 can full fat coconut cream
- 1½ TBS maple syrup
- pinch sea salt
- ½ tsp ground cardamom
- 1 tsp vanilla extract
- Preheat oven to 400 degrees
- Hasselback pears by cutting into thin slices, leaving ¼ inch at the bottom unsliced*
- Brush cast iron skillet/baking dish and pears w/oil, place pears cut side down, sprinkle with sea salt
- Bake for 15-20 min until soft and juicy
- Whip with hand mixer or stir vigorously coconut solids with remaining ingredients
- Cream will thin out after mixing. Place in covered dish and store in fridge for 1-2 days to thicken up
- Top roasted pears with coconut cream