4ripe pears (Bartlett, d’Anjou, or Comice; not Bosc)
8tablespoonscoconut palm sugar, divided
¾teaspoonfreshly crushed cardamom seeds
1½tablespoonsextra-virgin coconut oil
20ouncesfrozen organic wild blueberries
3tablespoonsfresh lemon juice
2teaspoonsfreshly grated lemon zest, divided
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.
Roasted Pears and Wild Blueberries
Amount Per Serving
Calories 154Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 2g10%
Total Carbohydrates 33g11%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.