Christmas poached pears with rosemary
Pears are wonderful for improving circulation and red blood cell count. Anaemics can benefit from consuming pears regularly as they contain copper and iron in abundance. Copper improves the uptake of additional minerals into the cells. Pears can also facilitate speedier wound-healing and more efficient tissue repair because of their vitamin content and ascorbic acid, which means cuts, scrapes and injuries can be healed more quickly.
Serves 6
Ingredients
- 6 large ripe but firm pears
- 1 tbsp raw, unfiltered apple
- cider vinegar
- 2 beetroot bulbs
- 3 apples
- 4 sprigs of rosemary
- juice and zest of an unwaxed lemon
- a little coconut nectar
Start by peeling the pears and sitting them in a bowl of water, with the apple cider vinegar, to stop them from discolouring. Juice the beetroot and apples. If you do not have a juicer, use a mixture of fresh apple and cranberry juice. Pour the juice into a pan that will fit all the pears. Add the rosemary, lemon and a little coconut nectar (just sweeten the juice enough to be palatable). Sink the pears into the juice. The pears need to be completely covered, so add a little water, if necessary.
Bring the pan up to the boil then turn down the heat, cover and simmer until a knife slides into the flesh of the pear easily. The pears need to be soft but still holding their shape. Remove the pears and wipe them clean.
Serve with a little cashew cream.