Pear, Lime and Cardamom Sauce 2.500

Shulie Madnick

Dec 19, 2011

You'll want to pick firm Bosc, Anjou or Bartlett pears for this recipe. Fairfax cooking instructor and food blogger Shulie Madnick prefers to coax out the fruit's sweetness by roasting.

The smooth, pourable sauce also can be turned into a sorbet to add to a holiday glass of bubbly; Madnick recommends adding an extra 1/4 cup of sugar if the sauce is to be served frozen.

Serve with Indian-Inspired Latkes (see related recipe online).

Make Ahead: The sauce can be refrigerated for up to 1 week or frozen for up to 1 month. Defrost in the refrigerator for 1 day before serving.

2.5 - 3 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2.5-3 cups

  • Freshly squeezed juice of 2 to 4 limes (about 1/4 cup)
  • 4 large firm pears (about 2 pounds; see headnote)
  • 1/4 cup sugar
  • 1/8 teaspoon ground cardamom, or to taste

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Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place the lime juice in a shallow bowl.

Peel the pears, then cut them in half from top to bottom and core them. As you work, immediately dunk/coat the pear halves (all sides) in the lime juice, then arrange the halves cut sides down on the baking sheet. Roast for 20 minutes or until the fruit has softened, then transfer the fruit to a blender, adding any remaining lime juice from the bowl. Remove the center knob from the lid so steam can escape; place a paper towel over the opening and puree for a few seconds until smooth.

Transfer the sauce to a medium saucepan; place over medium heat. Stir in the sugar and cardamom; cook for a few minutes, stirring, so the sugar has dissolved and the sauce is bubbling at the edges.

Cool completely, then refrigerate until ready to serve (up to 1 week).

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Recipe Source

Adapted from Madnick, who blogs about food at

Tested by Bonnie S. Benwick.

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