A friend asked for a recipe to help her lungs from cold and congestion this time of year. I modified this old favourite, from my restaurant days and thought it would be perfect for this time of year. I love poaching fruit and think it’s a great way to use up older fruits that may be hiding in your fridge and a great way to and something sweet, warm and comforting to your morning breakfast routine.

Pears themselves also happen to be amazing! Often unpopular, pears have quite an infinity for the lungs, they lubricate the respiratory system, help to soothe scratchy inflamed throats and dissolve phlegm and coughs. From a Chinese medicine perspective, pears strengthen and lubricate the lungs, which makes them especially good to be eating in the late fall and winter, when the respiratory system can get raspy and congested with those lingering coughs that can seem to go on and on. I’ve added warming spices like cinnamon, cardamom, ginger and chaga which also help to keep the body warm and immunity strong too.

Pears also help your digestion. The insoluble fibers in pears help sweep the digestive tract of debris and keep digestion regular. If you struggle with constipation, pears in any form are wonderful to incorporate into the diet on a regular basis.Their high level of pectin, citric acid and malic acid aid in digestion and help prevent bloating and discomfort from gas.

Pears are a good source of an essential trace mineral, cooper. Cooper is required for development and growth of your body’s organs and tissues and is also essential for healthy muscle function.

these are they pears I used, slightly brown and imperfect but still delicious!

These pears taste great topped on pancakes, a bowl of warm oats or fresh yogurt. They also make an easy and lovely dessert with ice cream and maple syrup.

Chaga Poached Pears

serves 4-6

Ingredients

4 medium sized pears I prefer Bosc or D'Anjou cored and chopped

3 C cold water

2 ceylon cinnamon sticks ( I love Cha’s Organics)

1 inch of fresh ginger sliced ( ½ tsp of dried)

10 cardamom pods crushed

1 Tbsp chaga chunks (I use Giddy Yoyo)

2-4 Tbsp of coconut sugar or raw honey

2 Tbsp goji berries (optional)

a pinch of salt

Directions

Combine all ingredients in a small pot and turn on low.

Bring fruit to a gentle simmer and allow fruit and spices to simmer for up to 1 hour or until very fragrant. You will notice the pears become softer and darker in colour.

Remove pot from the heat and allow pears to cool slightly. Serve over dessert pancakes or on oatmeal.

Store any leftovers in an airtight container in the fridge for up to two weeks.