I walked past a cartoon of damaged pears in the supermarket and was captivated by the siren fragrance of their sweetness. Thus, Chunky Spiced Pear Sauce.
Although pears are number 6 this year on EWG’s Dirty Dozen, I couldn’t walk away from $1.99 for about 5 pounds of pears – many of which were perfectly ripe and perfect for cooking.
I washed them thoroughly and peeled and cored them. Sometimes you just have to go with what is out there in the market. As my good friend Rita always says, “don’t let perfect get in the way of good enough”.
These pears were beyond “good enough”, albeit, not organic.
Pears contain a lot of potassium, vitamin C, magnesium and fiber. The fiber is soluble fiber, also known as pectin fiber.
Pectin fiber (just like that found in apples) binds to fat soluble substances such as cholesterol and other fatty acids and facilitates the elimination of the fats. Since toxins accumulate in fatty tissue, any substance that facilitates the elimination of fats also ushers the elimination of toxins and helps regulate the toxic load in your body.
Naturally occurring pectin fiber is good.
Chunky spiced pear sauce.
Tip: Be very careful when using the immersion blender in the pears – a little whirl goes a long way. You will get a total puree in just a few whirls.
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