October 5, 2011
Pear season has kicked into high gear. You can enjoy this delicious fall fruit raw, poached, grilled or baked into a countless assortment of desserts.
This version of classic baked pears, spices things up with cardamom and vanilla. For an extra layer of decadence, serve with a scoop of your favorite coconut ice-cream.
1/4 cup white wine
1/2 teaspoon ground cardamom
pinch white pepper, optional
1/2 vanilla bean, halved lengthwise
2 firm ripe pears, such as Comice or Anjou, halved and seeded
1 1/2 tablespoons lemon juice
1 tablespoon unrefined sugar
1 teaspoon coconut oil or butter, divided into 4 pieces
2 tablespoons pine nuts, optional
For the rest of the recipe click here.
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