Day 9: Roasted pears with cardamom cashew cream
Serves: 4
  • cardamom cashew cream:
  • 1 cup raw cashews
  • ¼ cup maple syrup
  • ¼ cup almond milk
  • ¼ teaspoon ground cardamom
  • 1 vanilla bean
  • pinch of salt
  • Roasted pears:
  • 4 medium ripe but firm pears
  • 1 tablespoon butter
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lemon juice
  • ½ vanilla bean, reserved from the cashew cream
  • 4-6 whole cardamom pods
  • ¼ cup water
  • ¼ cup chopped hazelnuts to serve
  1. Cover the cashews with cold water and let them sit for at least one hour or up to overnight.
  2. Drain and rinse the cashews. If your vanilla bean is not fresh you can soak it in boiling water for 15 minutes to make it more pliable and easier to process. Drain the vanilla bean if soaking, cut it in half and add to the blender along with the cashews, maple syrup, almond milk, cardamom and salt in a blender and process until creamy and smooth.
  3. Pre-heat the oven to 375 degrees. Lightly butter the bottom of a baking dish. Mix the maple syrup, lemon juice, and cardamom in a large bowl. Scrape the remaining half of the vanilla bean and add the seeds and bean to the bowl. Cut the pears in half, remove the peel and core and gently toss them in the maple syrup mixture.
  4. Arrange the pears cut-side down in the baking dish. Pour any remaining maple syrup mixture over the top and pour the water into the bottom of the pan. Cut the remaining butter into small pieces and sprinkle on the top of the pears.
  5. Roast the pears for 20 minutes, then gently turn them over and spoon some of the cooking liquid on top. Continue roasting, basting the pears occasionally until the pears are tender and golden, about 20 to 30 minutes. To serve spread a few tablespoons of the cashew cream on a plate, place the roasted pears on top and sprinkle with some chopped hazelnuts if desired.
Recipe by Scaling Back at