4 to 6 ripe pears, cut in half
1 c. apple juice
1 tbsp. Erewhon Kuzu
Pinch of Instead of Salt
1/2 tsp. grated fresh ginger

Place pears in a baking dish, facing up. Pour juice over the pears, cover the baking dish, and cook in a 350 to 400 degree oven until soft. When done, drain the liquid from the pears into a small pot; add the kuzu dissolved in a little cold water and stir thoroughly. After 30 minutes, add the salt and the ginger to the pot. Stir occasionally and cook until the mixture thickens and becomes transparent, usually only several minutes. Pour topping over the pears and bake for 15 minutes more until glazed. Be careful pears don't burn.