A warming, sweet and creamy breakfast bowl perfect for cold autumn mornings. Porridge is swirled through with grated pears and spice before being topped with pear slices sauteed in maple syrup. Crunchy pecans finish it off and I like to add a drizzle of double cream for extra indulgence.
Ingredients
1 large pear
1 tbsp unsalted butter
100g rolled oats
300ml whole milk
¼ tsp vanilla powder
⅛ tsp ground cinnamon
⅛ tsp ground cardamom
⅛ tsp ground ginger
⅛ tsp ground allspice
2 tbsp maple syrup
1 heaped tbsp pecan halves
2 tbsp double cream, optional
Instructions
Cut the pear in half. Coarsely grate one half and cut the other half into slices, lengthways.
In a medium saucepan, melt the butter until golden and toasty smelling. Add the oats and toss to coat for one minute. Pour in the milk and simmer, stirring regularly, until the mixture begins to thicken. Stir in the spices and grated pear then continue cooking until rich and creamy. Divide between two bowls.
In a small saucepan, gently heat the maple syrup and pear slices for 2 - 3 minutes, until the pears have softened slightly and the syrup thickened around them. Add the pecan halves for the final minute of cooking.
Divide the pear slices and pecans between your two bowls then drizzle over any sticky maple syrup left in the pan.
Serve as is, or with a trickle of cold double cream.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/11/16/chai-spiced-pear-porridge-win-loaf-com-ceramics/