These ginger poached pears make for a great after dinner treat. Use firm pears for better results and lots of honey for drizzling.
Last month I started coughing. It was a dry cough, and more of a discomfort than anything else. I started with my usual regimen of over the counter medications. And added my prescription medication to ensure it did not develop into bronchitis. I have had regular bouts of this over the years and know exactly what it feels like. This cough was nothing like it. I felt fine, no fever, no aches and pains, and I could not feel my lungs. I know that sounds weird, but when I have bronchitis I can feel myself breathe! My grandmother always said that it takes 6 takes to get rid of a cold with medication, and half a dozen days without! Half way into my six days I went to see my acupuncturist. The coughing was getting out of control and I thought a few needles would help.
She treated me as best she could, and recommended pears drizzled in honey. So I made these ginger poached pears using ingredients I know are good for colds and coughs. Sadly for me, the pears did not cure my illness. And the cough mixture I was taking did nothing to relieve the constant coughing during the night. This meant a week of broken sleep and after the six days were up I went to see my Doctor. I was diagnosed with atypical pneumonia and put onto some serious medication. Commonly known as walking pneumonia as you feel fine and can walk about, it is still serious. The bacterial infection is contagious and so I cancelled all the plans I had for the week and concentrated on getting better. It meant a lot of time spent reading and recuperating. What do you do for a common cough?
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Ginger Poached Pears
- 500 mls orange juice
- 500 mls rosé champagne, or wine
- 5 cm root ginger, thickly sliced
- 2 sprigs fresh rosemary
- 1 cinnamon quill
- 2 star anise
- 100 g honey, plus extra for drizzling
- 2 whole pears, cored
- Place the juice, champagne, ginger, rosemary, cinnamon, star anise and honey into a saucepan
- Heat over a low temperature until just simmering
- Add the pears, cover and leave to simmer for an hour
- Remove from the saucepan and serve drizzled with honey
Inspiration published on Lavender and Lime October 18:
- 2017 – Pioneers Restaurant
- 2012 – Crème Caramel
- 2011 – Pork And Mushroom Farfalle
- 2010 – Something Savoury Challenge To Use Peppers / Capsicums and Snoek Pie