1 pound pears, semi ripe, peeled, cored and chopped and put in lemon water (to keep from browning)
2 cups sugar in the raw
1 tablespoon lemon juice
2 tablespoons fresh ginger, chopped fine
1 teaspoon ground cardamom
1 cardamom pod, split and seeds removed
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts
In a saucepan over medium heat add ingredients and cook until sugar is dissolved and mixture starts to thicken and reduce. Take off heat and let cool before using to fill pop tart.
Preheat oven to 350Â°F.
Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.
Suggested Crust: Whole wheat, plain, cornmeal
Suggested Topping: Poppy seeds, sesame seeds, flag seeds