Easy Ginger Poached Pears Recipe

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“If you want to know the taste of a pear, you must change the pear by eating it yourself. If you want to know the theory and methods of revolution, you must take part in revolution. All genuine knowledge originates in direct experience.”  ~ Mao Tse-Tung

Pears are in season right now here in Australia, and they are one of my favourite fruits!

Poached pears are a delight. These ones have a gingery, cinnamon sweetness that makes them perfect for dessert, or spooned over your breakfast cereal or porridge. You can also team them with savoury foods such as pork or chicken.

They go smashingly well in a fruit crumble too.

You can easily make this a sugar-free recipe. I’ve added the instructions for that below.

Ingredients:

6 to 8 large firm pears (really ripe ones will turn to mush!), 1 cinnamon stick or 1 to 2 teaspoons ground cinnamon, 1 inch of fresh root ginger washed and cut into fine slices or 1 to 2 teaspoons ground ginger, 2 and 1/2 cups of water, 1/2 cup of raw sugar or your favourite sugar substitute. (I like Natvia!)

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Method:

Cut pears into wedges, remove core and peel.

(Note: If I use Beurre Bosc Pears I leave the skin on)

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Wash and finely slice the ginger. No need to peel.

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Place water, ginger, cinnamon stick and sugar (or sweetener) in a large pot. Bring to boil, and dissolve sugar.

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Add sliced fruit, place lid on pot, reduce heat and cook for ten to fifteen minutes or until pears are soft.

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Remove from heat, and take out cinnamon stick.

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Serve on their own as a warm dessert or with coconut cream, yoghurt or fresh cream and a dash of cinnamon powder. For a fancy winter dessert, serve with a really good vanilla ice-cream.

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The pears will keep, refrigerated, for one week.

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Easy Stewed Apple Recipe

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“If God had intended us to follow recipes, He wouldn’t have given us grandmothers.”
~ Linda Henley

 

Stewed apples always remind me of my grandmothers’ kitchens. Both of them were avid fruit stewers, especially when fruit was beginning to get a little old, or soft, or if there was too much to eat fresh, or if it was tart and not so great for eating. Nothing was ever wasted in their kitchens.

Of course you don’t need old apples for this recipe. Any apples are fine. They are a simple and thrifty dessert that is easy and quick to make. Served plain, or with a little cream, custard, yoghurt or ice-cream it is wholesomeness in a bowl. I guess most people call it ‘fruit compote’ these days, but good old-fashioned stewed apples works for me.

I like to make a big pot so that I can have some for a warm dessert and some left over to gift others or to eat during the week. They are delicious served cold, spooned over cereal or teamed with yoghurt for a yummy breakfast. They also make a smashingly good base for an apple crumble. My Nana often served this apple with pork chops or roasted pork too. Both grandmothers served them up to us as children if we had upset tummies or were feeling poorly.

I’ve gone a bit crazy with cinnamon in my stewed apples (much more than what I state in the recipe). Why? It’s a brilliant anti-fungal and anti-bacterial spice, and it helps normalise blood sugar and reduce inflammatory responses within the body – so it’s great for people with lyme disease.

This recipe freezes well, or will keep refrigerated for one week.

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Ingredients:

8 to 10 apples, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves or 4 whole cloves, juice of half a lemon, 2 tablespoons raw or brown sugar of your favourite sugar substitute, 1/2 cup of water

*If your apples are sweet to eat you may want to use a little less sugar. If they are tart you may want a little more. Sweeten to your own preference. Natvia works well if you need to be sugar-free.

Method:

Peel, core and chop your apples into wedges. Toss them with the lemon juice to prevent them going brown.

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Place the water, sugar and spices in a large saucepan over medium heat, and stir until sugar is dissolved.

Add apples and stir to coat in the spice mixture. Leave on medium heat until water begins to bubble. Place lid on pan, turn down heat and cook for ten minutes or until apples are soft.

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This is me in my pyjamas and slippers, eating my yummy stewed apples and yoghurt in front of television last night. Cosy, snug and feeling very nurtured after a big stressful day.

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 PS: How cute are these slippers, although if you look closely the one on the left does look a little gnawed. Thanks, Harry!