Wash and trim stem end off of pears. Slice pears in 1/2 lengthwise and using small spoon or a melon baller, scoop out the seeds, making a small cup for the filling.
Preheat oven to 375 degrees.
In the bowl of a food processor fitted with an S blade, place toasted pecans, cardamom and cinnamon. Pulse until nuts are coarsely ground. Add chopped dates and lemon zest and pulse until mixture comes together. (mixture will still be coarsely ground )
Divide mixture into 6 portions and fill the cavaties of the pears, making a little mound of filling in each. Top each mound of filling with a pecan 1/2.
Place pears filling side up in a casserole dish . Pour apple cider into pan. Top each pear with a teaspoon of coconut butter or organic butter.
Cover pan and place in preheated oven for 35-45 minutes until pears are soft and knife tip easily goes through the pear.
Uncover pears and bake for an additional 15 minutes to brown tops.
Eat warm or at room temperature, drizzle any remaining juice over the top. Serve as is or with a dollop of coconut whipped cream.
Sweet pears are a lovely winter fruit when you want a touch of sweetness. This is a dessert that is so easy to prepare and can be made in advance, with no added refined sweeteners, gluten and grain free as well. Bosc and Anjou pears
, which are easy to find in most markets are my favorite for baking and stuffing. These pears have a slightly firmer texture and don't lose their shape when baked. I particularly like the Red Anjou pears for the added pop of color.