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A Pear a Day to Keep the Cough at Bay

Prepare a steamed pear to nourish the body, soothe an irritated throat, and energize the lungs.



From "Dandelion and Quince"
April 2017

  • Pears soothe coughs.
    Photo by Rick Poon
  • “Dandelion and Quince,” by Michelle McKenzie provides a collection of delicious recipes and useful tips that celebrate many unique vegetables.
    Cover courtesy Roost Books

Total Hands-On Time: 30 min

Preparation Time: 10 min

Cook Time: 20 min

Yield: 2 servings

Dandelion and Quince (Roost Books, 2016), by Michelle McKenzie, explores more than thirty-five uncommon vegetable, fruits, and herbs found at local farmers markets across the country. With McKenzie’s superb guidance, you can now add new choices to your pantry and enhance your cooking skills.

You can purchase this book from the Mother Earth Living store: Dandelion and Quince.

All members of the pear family clear heat, energize the lungs, and nourish the body with fiber and potassium. I once suffered a persistent dry, hot cough, and this simple home remedy put all syrups, drops, and pills to shame. The combination of pears and a mild sweetener soothed my irritated throat and cooled my system. You can use Chinese rock sugar in place of the brown rice syrup.

More from Dandelion and Quince:

Savory Celeriac Galette Recipe
Purslane Herb Salad with Potatoes and Pancetta Recipe

Ingredients:

• 1 Asian pear, peeled (approximately 1/2 pound)
• 1 tablespoon brown rice syrup
• 1/2 cup water

Instructions:

1. Cut the pear in half lengthwise; remove the core and seeds.

2. Place the fruit, cut side up, in a small saucepan. Spoon 1/2 tablespoon of the brown rice syrup into the center of each half.

3. Pour the water into the pan and bring to a simmer over moderately high heat; cover the pan.

4. Cook the pear for 15 to 20 minutes, or until it is soft and slightly transparent.

5. Serve the pear warm, in a bowl, and top with the warm syrup. Consume one a day, as long as symptoms persist.


From Dandelion & Quince by Michelle McKenzie © 2016 by Michelle McKenzie. Photographs © 2016 by Rick Poon. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. Buy this book from our store: Dandelion and Quince.


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