Poached Pears & Porridge

Written By anton Scott-Cameron
 

SERVINGS: 2 Large servings

COOKING TIME: 15 minutes for the pears. 4 minutes for the porridge

PREP TIME: 10 Minutes for the pears, 4 minutes for the porridge

TOTAL TIME: 25 Minutes for the pears, 8 minutes for the porridge

Ingredients — Serves 2

POACHED PEARS

  • 1 litre water

  • 300g rapadura sugar

  • 2 cinnamon sticks

  • juice of 1 lemon

  • 1 vanilla pod, with seeds scraped out

  • 8 pears, peeled

BASE

  • 1 cup Remedy Kitchen Omega Porridge

  • 2 cups almond milk

  • 1 teaspoon honey

  • 2 tablespoons vanilla coconut yoghurt

  • drizzle of maple syrup

TOPPINGS

  • nut butter

  • hazelnuts, toasted

  • shredded coconut

Method

Poached Pears

This step can be done on the weekend when you have more time and stored in a container ready to use.

In a large pot add the water, rapadura sugar, cinnamon sticks, vanilla and peeled pears. Bring the water to the boil, then drop down to a slow simmer. Now this process will vary depending on the type and size of the pears. After 8-10 minutes check with a skewer if the pears has softened. I like the pear still to be slightly firm so when stored and cut for warming through it doesn't become mush. Store the pears along with the poaching liquid in an airtight contain for up to a week.

Pan Fried Pears

Cooking these in advance means you only have to warm them through in a frypan on a busy morning. Just drain them from the liquid, pat dry, slice into quarters, add a little coconut oil to a warm frypan and extra cinnamon! Cook until you see a sticky glaze of golden brown.

Porridge

In a small saucepan combine the omega porridge, milk and honey. Stir on a medium to low heat until the porridge thickens to your desired consistency. Turn heat off, stir in yoghurt.

Top with poached pears, nut butter, hazelnuts, shredded coconut, and a light drizzle of maple syrup!

Enjoy x

anton Scott-Cameron
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