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.
Ingredients
- 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
Notes
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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