By Kim Swanson, NTP
You gotta watch this video: If Fructose is bad what about fruit?
Fascinating! I love how the “Fruit is Bad” myth is finally getting debunked. Thank goodness this myth didn’t last as long as the “Saturated Fats are Unhealthy” myth lasted!
Red Wine Poached Pears Anyone?
Makes: 2 whole pears. Total Time: 45 minutes
- 4 cups red wine, cheap, but drinkable, medium-dry
- 1 orange, juice and peel
- 2 cinnamon sticks
- 1 small fresh thyme sprigs
- 2 pears, firm but ripe, peeled, stem left on for presentation
- to taste freshly ground black pepper
- Combine all ingredients, except for the pears and pepper in a medium saucepan on medium heat. Simmer until fully incorporated.
- Add the pears and reduce heat to a medium-low, simmer. Cook for 20 minutes or until pears are easily pierced with a knife.
- Remove pears from the liquid and set the pears aside.
- Boil the poaching liquid until it reduces by about 30% (approximately 20 minutes). Serve the pears over a pool of the poaching liquid. Garnish with black pepper.
Eat your wine. Cooking wine evaporates most of the alcohol, and what is left behind is the heart healthy liquid that is full of antioxidants, including those that help to elevate HDL, or good cholesterol levels, which protects the heart. The reseveratrol in red wine also protects blood vessels in the heart from damage, including reducing the risk for blood clotting and inflammation.