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Much to my chagrin, and beyond my mortal ability to use denial to cancel it out, I'm a delicate flower when it comes to food and have allergies that render me blank, fatigued, and bed-ridden. This state of functioning is contra-indicated to writing and art-making so when I find a life giving, brain refreshing, delicious recipe such as this one, it is just nice.
So in honor of impending Spring, here's a recipe for a salad I just gathered and devoured, that is delicious AND healthy. Because I know some of you are delicate flowers too. Enjoy!
I love pears so much. They are so cute-looking and rich in variety. Having yoghurt with chopped pears would be a nice quick breakfast for your busy morning this time of year. Both ripend pears and yoghurt have silky creamy texture, so they beautifully merge into each other when they together transform into ice pops!
Not only is this stuff delicious, it is also super easy to make. It’s also very versatile: you can have it for breakfast with porridge, or with yoghurt and granola. Or have it with vanilla ice cream as a dessert, yummy! You can make lots of variations, depending on what fruit is in season for example (use strawberries, blueberries, blackberries, raspberries, plums or cherries in summer). The recipe works best with firm apples and pears, but I also find it a great way of using up fruit that has already gone a bit wrinkly.
A wonderful winter dessert, great for Thanksgiving! In a dutch oven, slowly poached 4 peeled pears in 2 cups of (sweet) white wine. Add 2 sprigs of rosemary and 3 tbs of honey. Optionally, sprinkle some pepper. After boiling, simmer for about 30 minutes.