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Apple and Pear Paste

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It is hard for diabetics to give up some of the foods they have loved since they were children. Such as jellies or jam, which are loaded with sugar. That’s where a book like “Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of Diabetes and Maintaining Good Health” (New Holland, $35) from Australian chef Michael Moore can help.

Moore, who is diabetic, has created a book that features good food that just happens to contain diabetic-friendly recipes, such as this fruit spread. “This is my own alternative to jam,” he writes. “Just a small amount on toast is like a reward to me. I spread cream cheese on first.”

Apple and Pear Paste

4 ripe pears
4 ripe apples
2 tablespoons agave nectar
1/2 teaspoon vanilla-bean paste
4 ounces pear nectar juice

Preheat oven to 325 degrees.

Peel, core and dice pears and apples, and place into a large baking dish. Add agave and vanilla paste; pour over nectar.

Bake in oven, uncovered, for 1 hour. Stir occasionally while baking.

Remove from the oven and place apple and pears into a large saucepan. Mash fruit lightly with the back of a fork, bring to a boil and continue cooking until fruit has reduced and thickened.

Spoon into a dish and allow to cool.

Place in a jar with a seal-tight lid. This can be kept in the fridge for up to 2 weeks.

Makes 1 medium-sized jar.

From “Blood Sugar” by Michael Moore


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