This is a great simple dessert that also has the added advantage of being really quite healthy. It also happens to be gluten and dairy free. A great paleo or vegan dessert as well.
I first served this dessert to a group of my family members who were visiting from out of town. We had a large dinner of my favorite ribs, with mashed potatoes, fresh tomatoes with basil, garlic, olive oil and vinegar, and other fresh vegetables from a farm box I picked up. For Dessert I wanted something just as fresh, but I also wanted it to be really easy to put together with people there. This fits the bill.
Roasted Pears With Coconut Whipped Cream:
For the Pears:
Half a pear per person, slightly firm
A sprinkle each of cinnamon and cardamum
About 2 teaspoons real maple syrup per pear half
For the Whipped Cream:
A can of Whole coconut milk in a can (or Trader Joe's Coconut cream, in a can)
Chilled well (I usually just keep a can in the fridge in case I want it)
A teaspoon vanilla extract
A tablespoon of maple syrup
A pinch of ground cardamom
Preheat the oven to 375 degrees, put the beaters and mixing bowl into the freezer to chill
About 5 minutes before the pears are done get your mixing bowl out of the freezer and set it up. Open up the can of well chilled coconut milk and you should see a firm thick white layer. Scoop out just the very firm white layer into the mixing bowl, leaving behind the clear liquid for another use. Start mixing the coconut milk in the mixer on medium speed, add in the vanilla, maple syrup, and cardamom. What should happen is the coconut milk should become fluffy and look like whipped cream.