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RECIPE: Roasted Pears with Reduced Apple Cider and Cashew Cream

  • Author: Catherine Walthers
  • Yield: Serves 4


Units Scale
  • 4 pears (Anjou work nicely), peeled
  • 2 teaspoons olive oil
  • 1 pint apple cider
  • Garnish: cashew cream and mint (optional)

For the cashew 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. Preheat oven to 350°F. 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 to 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.
  3. Prepare the cashew cream. Rinse the cashews well in cold water and drain. Place the nuts in a blender and add the water, vanilla extract, and salt. 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. For best results, refrigerate for at least one hour, and then serve with pears.