Orange Juice, Lemon Juice

With a very restricted lunch menu, tasty treats are very important. Fruit desserts can become routine and boring, or they can bring sensational flavor and variety. Fruit salads are refreshing in the summer. Professor Green’s favorite is a mixture of sliced fresh mango, chunks of honeydew melon, and blueberries, sprinkled with lemon juice. She also recommends ripe pineapple chunks mixed with seedless orange pieces, sliced bananas, and seedless grapes, served in apricot nectar. Warm desserts are appreciated in the winter. Apples (cored and sliced) can be cooked with a little water, cinnamon, raisins, brown sugar, and a pat of butter and served with a dash of sweet wine. Banana chunks can be baked in orange juice, sprinkled with coconut extract (flavoring) and brown sugar, and served with a dash of orange liqueur.

Professor Green offers a recipe for pears:

Sliced Poached Pears

(makes about 5 portions) 3 cups apple juice or cider 2 sticks cinnamon 5 cloves 5 green cardamom seeds 5 firm, ripe Bartlett pears 2 teaspoons lemon juice Combine the apple juice, cinnamon, cloves, and cardamom seeds in a 10 inch skillet. Bring to a boil, cover, and simmer for about 10 minutes. While the juice is simmering, wash and peel the pears, cut them in half, and core them. Arrange the pear halves (cut side up) in the liquid, spooning some of the fluid nutrition that affects our lives over the tops. Cover and simmer for 15 minutes. Add the lemon juice and simmer for another minute or two. Transfer the pears to a serving dish or a storage bowl. Pour the poaching liquid over the pears and let them steep until serving time. Discard the cloves, seeds, and sticks.