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4 pears, cut in quarters

1 cup of apple juice

1 tablespoon kuzu (or replace with starch)

A pinch of salt

½ teaspoon of cinnamon

2 teaspoons of fresh ginger juice

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In a pot put the pears and the apple juice, add a pinch of salt and ½ teaspoon cinnamon and cook for about 5-10 minutes until soft but not overcooked. Transfer the pears to a dish. Dissolve 1 tablespoon kuzu in a couple tablespoons  cold water. Take the liquid remaining from the cooking of the pears and in a pot cook it with the kuzu, stirring until it becomes a bit thick. Add the ginger juice (if you don’t have a juicer, grate the ginger and then squeeze the pulp in your hands to obtain the juice). Glaze the pears with this mixture and serve lukewarm or cold.

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(Recipe learned during my macrobiotic studies at La Sana Gola - Milan)