Meals Matter

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Contributed By: dhanyaka
Dr. Weil's Optimum Health Plan

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. This recipe is very easy to cut in half.

Ingredients

5 Firm ripe pears

3 cups Apple cider

2 tsp Finely chopped fresh gingerroot

3 tbsp Cornstarch or arrowroot

1/2 tsp Pure almond extract

Salt to taste

Preparation

1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and gingerroot. Add a pinch of salt.

2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.

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.

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