October Recipe: Baked Pears with Chuan Bei Mu and Honey
Fall, the favorite season for many, has arrived!
This delicious baked pear dish is the perfect treat for our fall lovers.
In Chinese medicine, each season is associated with an organ system. Fall is the season of the Lung and dryness, which naturally explains why we struggle with allergies, sinus issues, frequent colds and flus, dry coughs/throats and skin issues during this time. This baked pear dish with Chinese herbs not only is delicious, but also moistens the Lungs!
Every element of this simple dish serves an intentional purpose to heal, prevent and nourish for the fall season.
Pears are said to nourish/protect against dryness, and moisten the Lung system.
Chuan Bei Mu/Fritillaria cirrhosa bulb is a very effective and versatile herb that both dissolves phlegm and clears heat, while also nourishing and moistening the body.
Raw honey has many health benefits, including moistening and nourishing the Lung, as well as tonifying Qi by nourishing the Spleen and Stomach.
2 to 3 pears (Asian or western varieties. I like to have a mix of pear types.)
Chuan Bei Mu/Fritillaria cirrhosa bulb – 8-16 tiny raw bulbs (around 1 – 2 grams) per pear (can be purchased from your local herbal dispensary. In Austin, check out AOMA).
Raw honey to taste.
Wash and core the pears.
Pre-heat oven at 350F.
Place the cored pears in an oven dish, lying face up.
Rinse the Chuan Bei Mu, crush with a spoon, and place into the cored pear.
Add raw honey to taste (a couple of drops up to a teaspoon).
Bake in preheated oven until pears are easily pierced (35 to 50 minutes).
Eat while warm. The liquid from the pears should be drunk as well for maximum benefit.