Orange and Cardamom Roasted Pears

medium-large Bosc pears (1½ pounds), pears should be firm but ripe

honey

unsalted butter

1 inch strips of orange zest, removed from orange with a vegetable peeler (careful to just remove the orange zest and not the white pith)

fresh squeezed orange juice (juice of 1 medium orange)

cardamom pods, gently bruised