Greetings from Muskoka!
Chris and I are taking a little holiday together. So far, we’ve come across an arcade in Bala (where we spent 5 dollars worth of quarters beating the Simpsons game), a few chipmunks, and blue herons. There’s a hummingbird feeder hanging right outside of the kitchen window so I get to see hummingbirds flit around as I cook. I love it.
We brought up a ton of fruit. Bananas, apples, peaches, pears, berries…enough to feed a small army.
So naturally, my first plan of action was to make dessert.
These little beauties are called “Packham pears”. They’ve got a light green skin with the occasional reddish blush. As they ripen, they start to lose the green hue in favour of a light yellow. For the pear crisp, I recommend using the pears while they are still mostly green, as the ripe ones will be too mushy after baking.
From a chinese medicine perspective, pears are cooling and soothing. They moisten the lungs and help relieve cough and dry skin. The lungs govern the skin health, because it distributes moisture throughout the tissues. If your body has enough yin and fluid, and strong lung function, your skin will be soft and smooth. A deficiency of yin and fluid, combined with weak lung function can cause dry skin or other dermatological issues. This is because the body does not have adequate moisture to begin with, but what moisture exists is not being distributed evenly by the lungs.
Pears are also a hypoallergenic fruit, which makes them a safe choice for young children who are just starting to explore different foods!
2 packham pears (or bosc): Cooling and sweet. Lubricates lung, nourishes skin
1 tbsp coconut sugar
1 tsp cinnamon
1 tsp corn starch
1 tsp vanilla extract
5 tbsp of rolled oats
2 tbsp of nuts (walnuts, pecans, almonds work nicely)
2 tbsp of dried cranberries
1 tbsp melted coconut oil (or butter)
1 tbsp coconut sugar or maple syrup
1 pinch of salt
- Combine all the topping ingredients in a bowl and pour melted coconut oil into the dry ingredients. Use your hands to mix and make sure all the dry ingredients are coated evenly with oil. Set aside.
- Dice the pears.
- Mix with the sugar, vanilla, cornstarch, and cinnamon until pears are evenly coated.
- This recipe makes enough for 2 people, so you can use a smaller baking or a casserole dish. Pour the pears into the baking dish and then add the topping, making sure that it is an even layer. This will help the pears filling to stay moist and juicy, as the topping acts as a protective layer so the juices don’t evaporate.
Modifications: add 1/4 tsp of ginger powder and a few crushed cardamom seeds to the pears if you have phlegm.
Top with vanilla ice cream, plain yogurt, or coconut cream!
Recipe adapted from Oh She Glows