Cardamom-Infused Pears with Quinoa-Nut Crunch

Cardamom-Infused Pears with Quinoa-Nut Crunch

  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Desserts


Cardamom-infused baked pears, topped with an irresistible quinoa-nut crunch. A quick and easy dessert, naturally sweetened.



For the quinoa-nut crunch:

  • 1/2 cup (85g) puffed quinoa*
  • 1 Tablespoon coconut oil, melted
  • 1 Tablespoon honey or maple/agave syrup for vegan version
  • 1/2 cup (90g) hazelnuts, chopped
  • 1 pinch of salt
  • 12 teaspoon rose petals (optional)

For the pears:

  • 5 semi-ripe pears
  • 1/4 cup (60 ml) honey or maple/agave syrup for vegan version
  • 1/4 cup (60 ml) water
  • 1 teaspoon freshly ground cardamom


For the quinoa-nut crunch:

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine puffed quinoa* and chopped hazelnuts with coconut oil and honey/agave/maple syrup. Add a pinch of salt and stir well.
  3. Transfer to the prepared baking sheet and bake for about 15 minutes, stirring often. Remove from the oven and allow to cool.

For the pears:

  1. Preheat the oven to 380°F (190°C) and line a baking sheet with parchment paper. Set aside.
  2. In a small pot, bring water and honey/maple syrup to a simmer. Add freshly ground cardamom and stir.
  3. Peel, core and cut the pears in half, lengthwise, and arrange on the baking sheet.
  4. Pour half of the syrup over the pears and bake for about 30-40 minutes, basting the pears with more syrup as needed, until tender and beginning to caramelize around the edges.
  5. Serve the baked pears with the quinoa-nut crunch and sprinkle additional rose petals over. For breakfast option, serve over warm porridge.


* For homemade quinoa puff: rinse uncooked quinoa thoroughly. Strain and place on a baking sheet. Dry the quinoa in the oven at 200°F (90°C) for about 10 minutes to speed up the process. Melt one tablespoon of coconut oil in a heavy cast iron. Add the dried and rinsed quinoa to the pan, moving the pan constantly to allow the quinoa to puff. Continue to move the pan with the lid on until the popping sounds slow- like popcorns! This step will take about 10 to 15 minutes. Just make sure it doesn’t smell burning.