Goji-Ginger Almond Pears
from Jon Laruet
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 Goji’s and the ginger are powerful energetic ingredients in this dessert. 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 meal.
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 salt.
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.