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A dark teal plate holds two pear halves topped with whipped coconut cream and sprinkled with pistachios.
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Cardamom Ginger Poached Pears

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10

Ingredients

Coconut Cream

  • 1 can (14-oz) Whole30-compatible coconut milk refrigerated overnight
  • 1/4 tsp Whole30-compatible vanilla bean powder or extract
  • 1/8 tsp ground cardamom

Pears

  • 2 cups apple cider
  • 2 Whole30-compatible chai tea bags
  • 2 green cardamom pods crushed to release seeds
  • 1 piece (2 inches) fresh ginger peeled and thinly sliced
  • 2 tsp orange zest grated
  • 5 Bosc pears halved lengthwise and cored
  • 1/3 cup raw pistachios chopped

Instructions

  • OPEN the refrigerated can of coconut milk and drain off the liquid
  • SPOON the firm coconut cream into a large bowl
  • ADD the vanilla bean powder and cardamom; beat with an electric mixer on medium-high until fluffy, about 10 minutes.
  • TRANSFER to a serving dish. Cover and refrigerate until needed.
  • COMBINE 2 cups of water and the cider in a large saucepan. Bring to a boil; remove from heat.
  • ADD the tea bags; let steep for five minutes. Remove and discard the tea bags.
  • ADD the cardamom pods, ginger, orange zest, and pears.
  • RETURN to a boil, then reduce the heat. Simmer, uncovered, until the pears are tender, about 10 minutes.
  • USE a slotted spoon to remove the pears and let cool to room temperature.
  • TO serve, top each pear with some of the coconut cream and sprinkle with pistachios.