Caramel Cardamom Roasted Pears
Canned pears make it feasible to serve this dessert year round. The contrast of warm caramel, cold ice cream and crunchy nuts makes for a palate-pleasing combination.
2 cups butter
1 lb., 4 oz. brown sugar
6 to 7 cardamom pods or 1 tsp. ground cardamom
3 tbsp. lemon juice
1/2 cup rum or other spirit (optional)
6 lb., 8 oz. canned pear halves, drained
8 lb. vanilla ice cream or frozen yogurt
8 oz. toasted pecans or macadamia nuts, chopped (optional)
- Prepare caramel sauce: Melt butter in large sauté pan. Add brown sugar and cardamom pods; bring to a boil. Add lemon juice and rum, if using. Simmer for 5 to 6 min.
- Place pears in steamtable pan; pour caramel sauce over pears; toss to coat.
- Bake at 400°F for 15 to 18 min. Remove from oven and discard cardamom pods. Keep pears warm until ready to serve.
- For service: Plate 2 pear halves with 2 to 3 tbsp. sauce per serving over ice cream and nuts.