Roasted Pears and Wild Blueberries
| Servings |
| 8people |
|
|
Ingredients
- 4 ripe pears (Bartlett, d’Anjou, or Comice; not Bosc)
- 8tablespoons coconut palm sugar, divided
- ¾teaspoon freshly crushed cardamom seeds
- 1½tablespoons extra-virgin coconut oil
- 20ounces frozen organic wild blueberries
- 3tablespoons rum
- 3tablespoons fresh lemon juice
- 1½teaspoons arrowroot powder
- ½teaspoon ground cinnamon
- 2teaspoons freshly grated lemon zest, divided
Instructions
- Preheat oven to 425˚.
- Peel and quarter pears. Cut out seeds and stems. In a shallow dish, combine 5 tablespoons sugar with cardamom. Place coconut oil in a large ovenproof skillet over high heat. Dredge pear pieces in sugar mixture and place in skillet. Lightly brown on all sides, turning as needed. Place skillet in oven and roast for 10–15 minutes, or until pears are fork tender. Shake pan to mix juices and coat pears.
- While pears roast, combine blueberries, rum, lemon juice, arrowroot, cinnamon, and half of the lemon zest in a medium saucepan; mix well. Place over medium-high heat, stirring constantly until mixture comes to a simmer. Reduce heat to mediumlow and cook until thickened into a sauce.
- Remove sauce from heat and divide among dessert plates, spreading evenly. Remove pears from oven and place two quarters on each plate. Garnish with remaining lemon zest.
Recipe Notes
Nutrition Facts
Roasted Pears and Wild Blueberries
Amount Per Serving
Calories 154
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 2g
10%
Sodium 29mg
1%
Total Carbohydrates 33g
11%
Dietary Fiber 5g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 154 cal, 3g fat (0g mono, 0g poly, 2g sat), 0mg chol, 0g protein, 33g carb, 5g fiber, 29mg sodium
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