Poached pear with jujube

A classic autumn dessert: pear steamed or poached with jujube and a touch of sweetness.

Ingredients (2 servings)

• 2 Asian or conference pears Asian pear
• 4 pitted red jujubes Red jujube
• 2 lily bulb petals (optional) Lily bulb
• 1½ cups water and a little rock sugar or honey Honey

Preparation

1. Peel the pears, halve them, and core.
2. Place them in a pan with the water, jujubes, and lily bulb.
3. Cover and simmer gently 25–30 minutes until translucent.
4. Sweeten lightly at the end and serve the pear with its warm liquid.

Traditional reading

Pear is linked to the study of autumn dryness and fluids; cooking it is the textbook example of how preparation moderates a cool food.

Variations

• Steamed inside the hollowed pear is the classic presentation.
• A pinch of cinnamon brings it closer to the winter repertoire.

Precautions

Never give honey to children under one year. With diabetes, reduce or skip the sweetener and count the fruit.