Here’s a lovely pear to warm your heart, ignite your agni and tickle your tummy with a whole lot of Byron Bay goodness. This photo shoot with Nelly le Comte was curated to capture the colours of autumn.

In the rich tapestry of TCM, the pear emerges as a symbol of health and vitality. Known as “Li” in Mandarin, pears are revered for their cooling properties, making them a favored fruit for balancing excess heat in the body. According to TCM principles, pears are believed to nourish the lungs, moisten dryness, and soothe the throat, making them particularly beneficial during dry seasons or for individuals with respiratory issues.

In the realm of thermal energetics, pears are classified as cool or cold, making them an excellent choice for clearing heat from the body. This cooling nature is attributed to their high water content and the presence of natural sugars and antioxidants, which help to counteract inflammation and promote hydration. Incorporating pears into dishes like poached pears in red wine provides a refreshing contrast to the warming properties of the accompanying ingredients.

Red wine, known for its warming properties, complements the cooling nature of pears, creating a harmonious balance of yin and yang. The addition of spices such as cinnamon, cloves, and star anise enhances the dish’s therapeutic profile, with each ingredient offering its unique blend of antioxidants and phytonutrients.

Poached pears in red wine offer a myriad of health benefits rooted in both culinary tradition and TCM wisdom. The combination of pears and red wine provides a potent dose of antioxidants, which help to combat oxidative stress and inflammation, supporting overall health and well-being. Additionally, the gentle cooking process of poaching preserves the nutritional integrity of the ingredients, ensuring maximum benefit.

How to poach pears in red wine

Recipe by Samantha Gowing

• Total Time40 minutes
• YieldServes 4

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Ingredients

Units MUS Scale 1/2x1x2x3x

4 pears 250 ml water 250 ml red wine 100 grams coconut sugar 1 vanilla pod, split and seeds scraped 2 star anise 1 cinnamon quill

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Instructions

1. Place pears snugly in a medium-sized, heavy based saucepan.
2. Add water, wine, coconut sugar, vanilla, star anise and cinnamon quill.
3. Make sure there is enough water to cover the fruit.
4. Bring to the boil, reduce heat and simmer for 20-30 minutes.
5. Take care not to boil the fruit.
6. Remove from heat and allow to cool.
7. Carefully remove fruit and strain cooking syrup over.
8. Serve with my coconut yoghurt or a frosty treat of your choice!

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• Prep Time: 40 minutes
• Category: Dessert
• Method: Poaching
• Cuisine: Modern Australian

https://www.chefsamgowing.com /fig-pecan-wild-orange-loaf/