It’s officially one of my favourite seasons for desserts and these Baked Pears with Cardamom Cream are absolutely heavenly.
This dessert packs a ton of flavour with just a few simple ingredients.
Pears, walnuts, oats, maple syrup and cardamom – a divine combination of flavours which are perfect for the cozy season ahead.
I love warm desserts in the cooler, cozy months but I want them to be simple so I can spend more time enjoying.
This is where the pears come in; by using ripened Bosc pears you start with a naturally sweet fruit that brings a lot of flavour and they keep their shape while baking.
So, by baking the pears, it brings out their natural sweetness and they go beautifully with the walnuts and oatmeal. Plus, the cardamom cream finishes off this dessert perfectly.
Baked Pears with Cardamom Cream
A warm and cozy dessert, these Baked Pears with Cardamom Cream is a simple treat with a divine combination of flavours. The perfect dessert for the holiday season.
- 2 ripe bosc pears
- 1/4 cup rolled oats
- 1/4 cup walnut pieces
- 1/4 tsp cinnamon
- 1/2 tsp sugar
- 1 tbsp butter
- 4 tbsp maple syrup
- 1/2 cup marscapone
- 1/2 tsp cardamom
- 1 tbsp icing sugar
- 1 tbsp almond milk or regular milk
Pre-heat oven to 350F. Line the baking dish with parchment paper.
Cut each pear in half and slice a small piece off the bottom of each pear so they lay flat in baking dish.
With small spoon, scoop out the seeds in the middle of each pear slice.
Mix together the oats, walnuts, cinnamon, sugar and melted butter.
Divide oat mixture between four pear halves and drizzle each pear half with 1 tbsp maple syrup.
Bake for 35-40 minutes, until golden brown on top.
Let sit for about 5 minutes and then serve each with a dollop of the cardamon cream.
While I was baking these pears my kitchen smelled just amazing!
These Baked Pears with Cardamom Cream might just become your go-to dessert for gatherings during the holiday season. I know many of my holiday guests will be enjoying these in the months to come.
Until the next cooking adventure,