Volume I · Sep 4

Stewed Pear with Cinnamon & Clove

Name: Stewed Pear with Cinnamon & Clove
Yield: 4 servings
Ingredients: Pear — 4 medium, peeled & cored (500 g); Water — ¾ cup + 1 tbsp (200 ml); Cinnamon — 1-inch stick (1 g); Clove — 2 (0.3 g); Green cardamom — 1 pod (0.3 g); Raisins (kishmish) — 1 tbsp (15 g); Jaggery (gur) — 1 tbsp (optional) (15 g); Ghee (cow) — 1 tsp (5 g)

SeptemberEvening · Snack

Serves: 4
Portion: ≈130 g
Time: Cook 20 min
Texture: Spoon-soft
Season: MonsoonAutumnSeptember
Dosha: Vata
Pitta
Kapha
Vata-pacifying when stewed

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Pear	4 medium, peeled & cored	500 g	2500 g
Water	¾ cup + 1 tbsp	200 ml	1000 ml
Cinnamon	1-inch stick	1 g	5 g
Clove	2	0.3 g	1.5 g
Green cardamom	1 pod	0.3 g	1.5 g
Raisins (kishmish)	1 tbsp	15 g	75 g
Jaggery (gur)	1 tbsp (optional)	15 g	75 g
Ghee (cow)	1 tsp	5 g	25 g

Method

How to cook it

Step 1: Cut pears into 2-cm pieces.
Step 2: Simmer with water, spices and raisins covered 12–15 minutes until spoon-soft.
Step 3: Stir in jaggery (optional) and ghee.
Step 4: Remove whole spices; serve warm.