[CnD] Ginger Almond Pears

Sugar sugarsyl71 at sbcglobal.net
Fri Oct 2 16:15:52 EDT 2015

Ginger Almond Pears
6 Servings 
Pears are one of the few fruits that actually improve in texture and flavor
after being picked a little green. You can store them in a paper bag for a
couple of days to speed up ripening. A little softness around the stems and
a change in skin color means they're ready. Bartletts, red Bartletts, or
Anjou varieties have the best flavor and are good for cooking. When the time
comes for thickening the pear sauce, I prefer arrowroot over cornstarch,
although it is a little harder to find. Arrowroot comes from a tropical
tuber whose root stalks are dried and ground into a fine starchy powder
that's very easy to digest. Sauces thickened with arrowroot are a little
finer than those thickened with cornstarch but you can use either. 
The most potent ingredient in this dessert, and the one that gets it into my
cookbook though, is the ginger. Ginger (Zingiber officinale) is known
throughout the world for its tonic and spiritually uplifting properties.
When used fresh, it's especially effective at improving digestion and
calming nausea and indigestion - making it a great follow-up to any hearty
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste 
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and
place in a saucepan with the apple cider and ginger root. Add a pinch of
2. Bring to a boil, reduce heat and simmer until pears are tender, about 15
3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the
simmering pears, stirring, until the sauce is thick and clear. 
4. Remove from heat and stir in almond extract. Serve warm or cold. 
Nutritional Information: 
Per serving:
184.9 calories
0.9 g total fat (0 g sat)
0.0 mg cholesterol
46.7 g carbohydrate
0.8 g protein
4.7 g fiber
-Recipe reprinted with permission of DrWeil.com.

'Faith is seeing light with your heart when all your eyes see is darkness.'
~Blessed, Sugar

More information about the Cookinginthedark mailing list