• 4 ripe pears (Bartlett, d’Anjou, or Comice; not Bosc)
  • 8 tablespoons coconut palm sugar, divided
  • ¾ teaspoon freshly crushed cardamom seeds
  • 1½ tablespoons extra-virgin coconut oil
  • 20 ounces frozen organic wild blueberries
  • 3 tablespoons rum
  • 3 tablespoons fresh lemon juice
  • 1½ teaspoons arrowroot powder
  • ½ teaspoon ground cinnamon
  • 2 teaspoons freshly grated lemon zest, divided

Roasted Pears and Wild Blueberries

Alan Roettinger
  • Serves: 8 people
  • Calories per serving: 154

Wild blueberries are a concentrated version of the well-established superfood, containing much less
water and much more flavor. In this inspired alternative to traditional holiday desserts, pears are dusted with palm sugar (low on the glycemic scale) and cardamom and then roasted and served over a pool of rich blueberry sauce.

Ripe pears will give a bit when pressed at the stem end. For nonvegans, serve this light dessert with a dollop of mascarpone cheese or vanilla ice cream.

  1. Preheat oven to 425˚.
  2. 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.
  3. 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.
  4. 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.

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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