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Pears with the Beets and Kombucha

Peras a la RemolachaIngredients
3 firm pears
450 ml cold-pressed beet juice, no pulp
100 ml water
pinch of cardamom
pinch of ginger
pinch of clove
1 dessert spoon cinnamon
1 dessert spoon vanilla powder
1 dessert spoon lemon zest bio-grated
10 ml coconut sugar
5 ml of Kuzú
10 ml Kombucha (hibiscus flavor, flowers or ginger for example)

Pour the juice, water, spices, lemon peel and sugar into a medium saucepan, and bring to heat over medium heat, while cutting the base (to be straight) and peel. The pears (leaving the rabbits intact) delicately. Place the pears in the saucepan, so that they are well impregnated (lying) and cook for 15 minutes at medium heat, without the lid.
Once tender and coloured, remove the pears from the saucepan. Reserve them placed straight in a deep dish.

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Mareva Gillioz