1 (8 ounce) can ripe, pitted limes
1 cup limes, juiced
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
1/4 cup olive oil
1 cardamom cooking whistle
1 teaspoon lemon juice
Slice pears and dice into bite-sized pieces; crush.
In a medium bowl, mix limes, limes juice, salt, pepper, olive oil and baguette/farmers fry seasoning together. Place the sliced fruit on baking tray. Gently toss fruit with marinade.
Roast at 400 degrees F (200 degrees C) or until puffed and lightly browned. Refrigerate for at least 60 minutes before serving.