How to Make It
Put the pear in a small pan, and cover with about 3 cups water. Add vanilla, cinnamon stick, and cardamom. Bring to a boil, turn heat down, and simmer for 20 minutes, until tender.
Spread sour cream onto toasted bread, and sprinkle with a little ground cinnamon. Once cooked, remove pear from the liquid, and cut into quarters. Serve the pear with the toast and blueberries, drizzled with honey.
Smart Tip: Cook a large batch of pears, and keep them in the fridge in their poaching liquid. On nonfast days, you can enjoy them as a dessert with plain yogurt.