Best Cardamom Pears Over Spiced Yogurt Recipes

Roasted Pears with Honey-Herb Yogurt image

Provided by Trisha Yearwood

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 firm-ripe pears
2 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon
2/3 cup plain Greek yogurt (about 7 ounces)
1 tablespoon chopped fresh mint, plus 4 small leaves for garnish
1 teaspoon chopped fresh thyme

Steps:

Preheat the oven to 400 degrees F.
Quarter the pears lengthwise and remove the cores with a paring knife.
Melt the butter in a 10-inch cast-iron skillet over medium-high heat, then stir in 1 tablespoon of the honey and the cinnamon. Turn off the heat and add the pears, turning to coat. Arrange cut-side-down and roast, turning once, until golden and tender, about 30 minutes.
Meanwhile, stir the yogurt, mint, thyme and the remaining 2 tablespoons honey together in a small bowl. Serve the warm pears drizzled with some of the cooking liquid from the skillet, a dollop of the yogurt, and a small mint leaf.

Sugared Cardamom Pears image

Provided by Janet Johnston

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons butter
3 Bosc pears, peeled, cored, cut into 8ths
1/4 cup brown sugar
Pinch salt
1/4 teaspoon ground cardamom
1 teaspoon Madagascar vanilla extract
Vanilla ice cream, for serving
Crystallized ginger, for garnish

Steps:

In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Transfer to a serving bowl and serve over vanilla ice cream garnished with crystallized ginger.

Black Plum & Cardamom Crumble image

Provided by Trisha Yearwood

Categories dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 17

8 black plums (about 2 1/2 pounds)
3 tablespoons all-purpose flour
2 tablespoons honey
1 teaspoons ground cardamom
1/2 teaspoon kosher salt
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
6 tablespoons unsalted butter, melted
1/3 cup raw pistachios, chopped
1 pint vanilla ice cream, softened
2 teaspoons ground cinnamon
1/2 cup store-bought caramel sauce

Steps:

For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet.
Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer.
For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly.
For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler.