Apple Cider and Cardamom Roasted Pears

November 15, 2016
2 Ratings
Photo by James Ransom
  • Serves 6
What You'll Need
  • 1 pound small pears (about 6), seckle or fiorelle are perfect for this
  • 1 tablespoon unsalted butter, softened
  • 1/2 cup pear or apple cider
  • 1 to 3 tablespoons maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cardamom
  • Seeds from one vanilla bean or 1 teaspoon vanilla bean paste
  • 1 pinch salt
  1. Preheat oven to 375ºF and butter a baking dish with the tablespoon of butter.
  2. Whisk the cider, maple syrup, lemon juice, cardamom, vanilla bean seeds, and salt together in a measuring cup.
  3. Peel the pears and slice them in half from top to tail. Use a pairing knife to carefully remove the cores, but leave the stems attached for presentation if you like.
  4. Arrange the pears, cut sides down in the baking dish and pour the cider mixture over the top. Bake the pears, basting occasionally, until softened and the juices in the pan have reduced to a few tablespoons and have started to caramelize at the edges, 40-50 minutes depending on the size and ripeness of the pears.

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Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com.

11 Reviews

Lisa P. December 19, 2021
Yossy never lets you down; this was elegant, simple, and light. Very easy at a dinner party; prepared the syrup and the pears (separately) in advance then slipped in the oven after the main. Served on yogurt with an almond wafer.
karen December 2, 2016
Delicious, but if I made this again, I would double the cider. I see they are roasted rather than poached, but these came out very dry. I would have liked something to spoon over the top.
Samantha W. November 28, 2016
Hi all, the cardamom somehow got missed but the amount has been added -- 1 teaspoon!
Villeinesse November 28, 2017
Cardamom is notorious for losing flavor if it's pre-ground.
Villeinesse November 28, 2017
Or, maybe the recipe was missing it and has since been edited?
Anonymous November 23, 2016
Would love to try it, if we get feedback on the cardamom! Its such a nice winter spice! I've poached orange segments in cardamom and other spices, too. So eager to try this one....
judy November 23, 2016
Same as the others, where is the Cardamom. That is what drew me to the recipe. I love Cardamom. for this recipe size I would go with at least 1/3 tsp ground. Or use 3-5 whole pods cracked. and poach with the pears in the sauce. Remove before serving or warn not to eat!
KR November 22, 2016
Looks very tasty! Yes, about the cardamom? ; ) And also wondering if the cider is soft (juice) or hard (alcohol)? (Seems like either would work). Thanks in advance
madeleine November 22, 2016
This looks like a delicious recipe! I don't see cardamom in the ingredients list. How much cardamom would you recommend using?
Dev C. November 22, 2016
Same question?
Alevin November 22, 2016
This looks like a delicious recipe! I don't see cardamom in the ingredients list. How much cardamom would you recommend using?