A truly wonderful dessert. Not without a few calories and other drawbacks, but once in a while very nice!

1/4 cup butter, softened
1/4 cup berry sugar
seeds from 10 cardamoms
8 oz puff pastry, thawed if frozen
3 ripe fresh pears

Preheat the oven to 425 F. Spread the butter over the base of a 7 inch heavy-based cake pan or an ovenproof omelet pan. Spread the sugar evenly over the bottom of the pan. Scatter the cardamom seeds over the sugar. On a floured surface, roll out the pastry to a circle slightly larger than the pan. Prick the pastry lightly, support it on a cookie sheet and chill.

Peel the pears, cut in half lengthwise and cut out the cores. Arrange the pears, rounded side down, on the butter and sugar. Set the cake pan or omelet pan over a medium heat until the sugar melts and begins to bubble with the butter and juice from the pears. in any areas are browning more than others, move the pan, but do not stir.

As soon as the sugar has caramelized remove the pan carefully from the heat. place the pastry on top, tucking the edges down the sides of the pan. Transfer to the oven and bake for 25 minutes until the pastry is well risen and golden.

Leave the tart in the tin or pan for 2-3 minutes until the juices have stopped bubbling. Invert the pan over a plate. It may be necessary to slide a spatula underneath the pears to loosen them. Serve the tart warm with whipped cream or vanilla ice cream.

Notes:
A very heavy pan is necessary as is a lower temperature while caramalizing the sugar.
Choose fairly large, round pears rather than the more elongated varieties.
Use a mortar and pestel to break about half of the cardamom seeds for a more intense flavour.

My version from The encyclopedia of herbs and spices.

4 cups shredded green cabbage
2 carrots grated
4-6 green onions
1/2 red pepper julienned
other fresh vegetables as available and desired, creativity is encouraged!
(I often add cauliflower and brocolli broken into very small florets)

Toss ingredients well, set aside.

Dressing

1/4 cup each white vinegar and sugar
1 tablespoon vegetable oil
1 teaspoon Dijon mustard
1/2 teaspoon celery seeds
1/4 teaspoon each salt and black pepper

To prepare dressing, combine all ingredients in a small saucepan, heat over medium-high heat until mixture comes to a boil and sugar dissoves. Add to cabbage mixture and stir until well blened. Cover and chill about 2 hours. Keeps well in the refridgerator for several days.

8 servings