Recipes: Fragrant Poached Quince and Fresh Ginger Cookies

Fragrant Poached Quince and Fresh Ginger Cookies

This delicious poached quince and ginger cookie recipe is found in my book Nutritional Healing with Chinese Medicine: +175 recipes for Optimal Health in the Winter Recipe section.

IMG 7038The unusual, ancient quince deserves a comeback in the kitchen. Its pink hue and bright fragrance is so nice, especially when the fruit is poached and served with these spicy cookies. Serves 4

1 and 1/2 cup unsweetened apple juice

1/4 cup liquid honey

1 lb. quinces (about 2 medium)

Fresh Ginger Cookies ( see below)

 

 

 

  1. In a medium nonreactive saucepan, stir apple juice with Quarter and core quince and cut into 1⁄4-inch (0.5 cm) thick slices, adding to saucepan as you go so quince does not turn brown.
  2. Bring to a boil. Reduce heat, cover and simmer, stirring often, for 20 minutes or until very tender. Serve immediately or refrigerate in an airtight container for up to 1 Warm before serving with cookies.
Health Tip

The quince is known for its sweetness and astringent action on the body, making it a perfect treat for someone suffering from a mild digestive disturbance, diarrhea or a lingering cough . The aromatic and pungent spices in the poaching liquid and cookies ensure that this dish will warm you as it supports digestion .

Do not eat too much of this dessert, as it can be drying and exacerbate constipation .

From a Western medical perspective, the large amount of pectin in this fruit makes it an excellent choice for adding fiber to the diet and lowering cholesterol .

 

Fresh Ginger CookiesIMG 7041

Eat these zippy ginger cookies soon after they are baked to enjoy maximum crispiness . They soften quickly when stored. Makes 24 cookies.

  • Preheat oven to 350 degrees F (180 degrees celsius) with racks positined in upper and lower thirds.
  • 2 rimmed baking sheets, lined with parchment paper.

 

1 1/4 c. oat flour

1/2 cup coconut sugar

1/4 cup ghee or coconut oil

1/4 cup unsulphured dark (cooking) molasses

2 tbsp. grated gingerroot

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp cloves

Pinch salt

1 large egg

 

  1. In a large bowl, combine flour, coconut sugar, ghee, molasses, ginger, baking soda, cinnamon, cloves, salt and Stir until well combined to make a soft dough. (The dough can be made up to this point, then wrapped in plastic wrap and refrigerated up to 3 days or frozen for up to 1 month. If frozen, thaw in the refrigerator before continuing.)
  2. If you have refrigerated the dough. Scrape dough onto a cutting board. Form into a 1-inch (2.5 cm) thick rectangle. Cut lengthwise into quarters. Cut crosswise into eighths to make 32 equal
  3. Roll each piece into a ball and arrange on prepared Cover balls with parchment paper and press to flatten to scant 1⁄2-inch (1 cm) thickness. Remove top sheet of parchment.
  4. Bake on upper and lower racks in preheated oven for 5 Rotate and switch pans and bake for 5 to 7 minutes more or until edges are lightly browned and tops look dry.
  5. Transfer pans to wire racks and let cool
  6. Roll each piece into a ball and arrange on prepared Cover balls with parchment paper and press to flatten to scant 1⁄2-inch (1 cm) thickness. Remove top sheet of parchment.
  7. Bake on upper and lower racks in preheated oven for 5 Rotate and switch pans and bake for 5 to 7 minutes more or until edges are lightly browned and tops look dry.
  8. Transfer pans to wire racks and let cool completely.
Enjoy!

To see more recipes purchase the book here!

Or on Amazon here

Makes a great gift!

 

All rights reserved: Nutritional Healing with Chinese Medicine: + 175 Recipes for Optimal Health, Ellen Goldsmith, MSOM, L.Ac., Dip.C.H., with Maya Klein, Ph.D. ©

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Ellen Goldsmith

Ellen Goldsmith

Ellen Goldsmith is a licensed and nationally board certified acupuncturist and Chinese herbalist. She has been in the field of Asian medicine for the past 30 years, teaching, speaking and working with thousands of people to give them the resources, skills and tools they seek to improve the quality of their health and lives. Ellen is the author of the well respected book, Nutritional Healing with Chinese Medicine: + 175 Recipes for Optimal Health. She is on faculty at the National University of Natural Medicine’s College of Classical Chinese Medicine in Portland, Oregon.

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