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Ginger and cinnamon glazed pears

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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

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.

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

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