Pear is a fall fruit and is native to the Middle East. They are a good source of fiber, pectin, potassium and boron, and contain small amounts of vitamin A and phosphorus. The pectin helps reduce serum cholesterol and cleanses the body of environmental and radioactive toxins. Best to select firm pears and ripen them at room temperature in a paper bag. Pears moisten dryness; treats constipation, gallbladder inflammation, dry cough, and hoarseness; moisten lungs, throat, and dryness in general.
- 5 ripe pears
- 20 almonds
- Cinnamon to taste
- 1-2 cups water
- Brown Rice Syrup or honey
- Preheat oven to 375 degrees
- Wash pears and slice ½ inch off the bottom of each. Reserve tops
- Core the pears but do not puncture the bottom of the pear
- Stuff each pear with raisins, 3-4 almonds, a dash of cinnamon, and a drizzle of brown rice syrup or honey
- Fill with water and replace the tops. Stand the pears in a shallow baking pan and pour in ½ inch of water
- Bake for 30-40 minutes or until soft
Apples are a good source of pectin, fiber, and nutrients. Their flavonoids may help reduce risk of heart disease. They reduce heat, moisten dryness, protect lungs, and stimulate appetite. The presence of malic and tartaric acids in apples inhibit the growth of ferments and disease-producing bacteria in the digestive tract. Pectin helps reduce cholesterol, and helps remove toxic metals such as lead and mercury, and residues of radiation. Peak season for apples is September through March.
- 4-6 apples
- 1 cup currants or raisins
- 1/2 cup roasted, chopped pecans or walnuts
- 2 TB. tahini, almond butter, or any nut butter of your choice
- 1 orange; grate the rind and juice the orange
- 1/4 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- Remove core from apples
- Combine all other ingredients and stuff into center of apple
- Bake in a shallow baking dish with a little water in bottom or pan at 350 degrees for 30 minutes.
Apple Pear Compote
- 2 apples and 2 pears
- 1/2 cup water or apple juice
- Heaping TB. kuzu (arrowroot can be substituted)
- Pinch of unrefined sea salt
- 2 TB. organic raisins or currants
- 1/2 tsp. ground cinnamon
- Wash and slice apples and pears. I leave the skins on if they are organic.
- Place in a saucepan with water or juice and pinch of sea salt and raisins or currants.
- Bring to boil, turn down heat, add cinnamon and simmer 3-4 minutes.
- Dissolve kuzu in small amount of room temperature water and stir into the mixture.
- Bring to a boil again, turn down heat and simmer a few more minutes until mixture thickens. Stir constantly so that the kuzu does not get lumpy.
- You can top the compote with some gluten-free granola or nuts.
You can make this compote with a variety of fruits, including berries.