There is no ancient origin claimed for this dessert: it is an original recipe built on simple contrasts. Warm pear meets cool yogurt, while pistachio adds crunch. Use cardamom sparingly so it perfumes rather than hides the fruit. Choose ripe but firm pears that can hold their shape in the oven.
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Food · International
Cardamom pears with yogurt and pistachios: an autumn dessert
Gently baked pears, plain yogurt and pistachios make an original dessert with a restrained cardamom accent.
2026-10-26 · Editorial staff · Estimated reading time: 2 min
Queen of Queens · Food
The recipe
Creative seasonal cooking
- Servings
- 4
- Preparation
- 10 min
- Cooking
- 30 min
- Rest / waiting
- 0 min
- Total time
- 40 min
- Estimated calories per serving
- 180 kcal
Difficulty: Easy
Ingredients and quantities
- 4 small pears, about 600 g edible flesh
- 200 g plain 2%-fat Greek yogurt
- 30 g unsalted shelled pistachios
- 20 g honey
- 1 tbsp lemon juice
- 1/4 tsp ground cardamom
- 60 ml water
Method
- Heat a conventional oven to 180 °C. Wash and halve the pears, removing cores and seeds.
- Place cut-side up in a baking dish. Mix water, lemon, honey and cardamom and spoon over.
- Bake for 25–30 minutes, basting once, until a knife slips in easily. Firmer pears may need longer.
- Cool until warm. Put 50 g yogurt on each plate, add two pear halves, a little cooking juice and chopped pistachios.
Tips and variations
For a plant-based variation use unsweetened soy yogurt and maple syrup; allergens and calories will change. Do not spoon yogurt onto piping-hot fruit.
Allergens
Milk and pistachios.
Calories are estimates per serving and vary with ingredients, brands and actual quantities. Times are approximate; the total includes the stated resting time.
