- 1 tbsp olive oil
- 5 ripe but firm pears, peeled, halved, and cored
- 65g (1/3 cup) dark brown sugar
- 80ml (1/3 cup) maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ⅛ tsp salt
- 1 tbsp water
- 1 tbsp lemon juice, divided
Adjust oven rack to middle position and heat oven to 180˚C (350˚F). Heat olive oil in oven-safe 12-inch skillet over medium-high heat. Place pear halves cut side down in the skillet. Cook, without moving them, until pears are just beginning to brown, 3 to 5 minutes.
In a small bowl, combine sugar, maple syrup, half the lemon juice, water, cardamom, cinnamon and salt and pour over the pears in the skillet.
Transfer the skillet to oven and roast the pears for 15 minutes. Using tongs, flip pears and continue to roast until fork easily pierces fruit, 15 to 25 minutes longer (this will depend on the ripeness of pears).
Remove pan from heat and stir in remaining lemon juice.
