Sugar brings me down. It causes inflammation which is basically the root of all evil. Too much of it (which is almost any at all) and I become tired, my face is more prone to break out and those little aches and pains creep in. It's insidious because you may not make the connection between that Snickers bar and the way you're feeling. It gets worse, though. Did you know that the consumption of refined sugar is now definitively linked to obesity, type II diabetes, hypertension and heart disease? (Learn more here.) Sweets are a limited commodity in our house and, when we do have them, I try to substitute honey, maple syrup or rapadura for the white processed stuff. And I focus on the incredible abundance of delicious fruits designed by nature to satisfy a sweet tooth. Are you turning away in disgust at the thought of a tangerine supplanting an Oreo in your heart? Stick with me. Because eating for health does not require a Dranconian regimen, merely the desire to become interested in tastes and treats that are both delicious and good for you. Cookies, muffins, cupcakes, tarts, donuts and pies are something of a national obsession, and they play no small role in the alarming increase of the aforementioned ailments. I'm actually kind of shocked by how many popular blogs and cookbooks are devoted to recipes for greasy, gooey treats. But I'd be lying if I said I never indulged. I just prefer to do it my way.

I poached these gently in wine, orange juice and pomegranate molasses, with a bit of the orange zest and some star anise and cardamom to intensify the flavor. Baste them as they cook, so they are uniformly colored all over. They will also soak up more of the sauce and its color if you store them in the fridge. Incidentally, you can try this recipe with any number of fruits, including lady apples (or big ones), fresh or dried figs, plums, etc.

The pears cook quickly and are done when the tip of a sharp knife slides in easily. Remove them to a plate and take a few minutes to reduce the wine, adding some honey to create a thick, sweet syrup. Served warm or cold on a smear of creamy Greek yogurt, they make a wholly satisfying dessert (or breakfast) that is both simple and sophisticated. Not really something you can say for a salted-caramel-bacon-glazed donut.