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.

The 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 Cookies

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!

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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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