Roasted Pears and Wild Blueberries
Staff favorite, gluten free, vegan, paleo. Wild blueberries are a concentrated version of the well-established superfood, containing much less water and much more flavor. In this light 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.
Preheat oven to 425˚.
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.
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.
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
Paired with a wonderful CAKEBREAD CHARDONNAY
“Our sumptuous 2011 Chardonnay Reserve offers creamy, complex aromas of lemon custard, ripe golden apple and white peach, complemented by subordinate notes of jasmine, buttercream, light yeast and oak toast. Round and creamy on the palate, with deeply concentrated peach, apple and melon flavors, the wine picks up zesty citrus, spice and mineral tones in the long, elegant finish. This big, beautifully balanced Chardonnay is delicious now, but it will handsomely reward another 5-7 years’ aging,” www.Cakebread.com