RECIPE: Roasted Pears with Reduced Apple Cider and Cashew Cream



A simple roasting of pears results in this in a warm, satisfying vegan dessert without any added sugar or fat. A reduced apple cider sauce comes from simply boiling regular fall apple cider (not apple juice) until slightly thickened. This dessert is delicious with or without the cashew cream, which is best for company. If you halve this recipe for 1 or 2 people, keep the cider amounts the same. Serves 4.

Find out how to roast the perfect pear here.


4 pears (Anjou work nicely), peeled

2 teaspoons olive oil

1 pint apple cider

Garnish: cashew cream and mint (optional)


  1. Preheat oven to 350 degrees. Peel pears, cut in half, and scoop out the core with a spoon. Line a baking sheet with parchment paper. Rub each pear with the olive oil. Place pears cut side down, and bake for about 30-40 minutes. The pears should be lightly browned on the cut side and easily pierced with a fork.
  2. While the pears are baking, bring apple cider to a boil in a wide saucepan or sauté pan. Simmer so it’s lightly bubbling about 10 to 15 minutes until thick and syrupy — remove just before you think it’s done because it will thicken a bit more as it sits.

Cashew Cream

Serve this when you need a vegan alternative to whipped cream. 


1 cup, whole, raw cashews

1/2 cup water or apple juice 

1/2 teaspoon vanilla extract

Pinch salt 

Maple syrup to taste


  1. Rinse the cashews well in cold water and drain.
  2. Place the nuts in a blender and add the water, vanilla extract, and salt.
  3. Pulse until the mixture starts to get smooth and let blend on medium to high speed for two to three minutes or until it is creamy. Taste and add desired amount of maple syrup.
  4. For best results, refrigerate for at least one hour, and then serve with your favorite vegan dessert.

Looking for more great roasted pear recipes? Try:

How to Roast a Pear

Fall Baby Greens Salad with Roasted Pears

Roasted Pears and Delicata Squash with Fall Greens

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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