Wheatless Wednesday: Tantalizing Cardamom Pears
By: Shoshanna Levy
Published: 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.