A simple recipe, inspired by macrobiotic cookbook author Aveline Kushi, for baked fruit desserts: cut the cores from apples and pears, fill the apples with cinnamon and brown rice syrup, and insert finely-chopped ginger root and brown rice syrup into the pears. Bake the fruits in a covered dish or pot for an hour or longer, at a medium-hot temperature. The fruits will be soft enough to eat with a fork or spoon and without removing the skins. I used a six-quart Le Creuset stockpot, with a thin layer of sesame oil to prevent sticking on the bottom, to bake these apples and pears.
©M-J de Mesterton 2012