This was made with the winter pears that we grow on the cortijo. The pears have got a fantastic taste but are quite hard so they are perfect for roasting. The original idea was to make a pear tarte tatin but this proved difficult with the puff pastry you can get in Spain and also the fluctuating temperatures of the bread oven. In the end, we decided that the pear were nicer on their own.
2 large pears
6 green cardamom pods
25g brown sugar
1 tablespoon lemon juice
1 tablespoon Kirsch liqueur
Crush the cardamom pods in a pestle and mortar and remove the husks. Add the sugar and grind up.
Put the lemon juice and liqueur in a bowl. Quarter and core the pears, adding them to the bowl as you go.
Put the pears and their juice into an oven-proof dish and mix with the sugar. Cover with foil and bake in the oven at 190ºC for about 20-30 minutes or until you can pierce them easily with a knife.