Spiced Cardamom Sheet-Pan Roasted Pears with Coconut Yogurt

Name: Spiced Cardamom Sheet-Pan Roasted Pears with Coconut Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 medium Bosc pears, halved and cored; 2 tbsp honey; 1 tbsp coconut oil, melted; 1 tsp ground cardamom; 1/2 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp fine sea salt; 150 g coconut yogurt, unsweetened; 30 g pistachios, roughly chopped; 1 tbsp toasted desiccated coconut

Sheet-pan roasted pears infused with warm cardamom and cinnamon, paired with cooling coconut yogurt and toasted pistachios for a subtly spiced dessert.

Prep15 minCook25 minTotal40 minServes4Difficultyeasy

Method

How to make it

01
Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper.
02
In a small bowl, whisk together honey, melted coconut oil, cardamom, cinnamon, ginger, and sea salt until combined.
03
Place pear halves cut side up on the lined sheet pan and brush generously with the spiced honey mixture.
04
Roast pears in the oven for 20-25 minutes until tender and caramelized at edges, skin starting to wrinkle.
05
Remove pears from oven and let cool slightly on the sheet pan for 5 minutes.
06
Divide roasted pears among four plates, spoon a dollop of coconut yogurt beside each, then sprinkle with chopped pistachios and toasted coconut.
07
Serve warm or at room temperature.

From the editor

Cooking tips

Bosc pears hold their shape well when roasted; Bartlett pears will become softer but still work if you prefer a more tender texture.
If you don't have coconut yogurt, plain Greek yogurt can be substituted for a tangier finish but will change flavor profile.
To toast pistachios and coconut, place them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden.
Use a spoon to carefully core pears, keeping the halves intact for an appealing presentation and even cooking.

Published July 8, 2026