Vanilla poached pears with almond butter
SERVES 2 PREP 10 mins COOK 20 mins EASY V
Peel, halve and core 2 small pears.
Mix 100g caster sugar, the juice of 1/2 a lemon and 200ml water in a small saucepan. Halve a vanilla pod and scrape the seeds into the pan, then add the pod (alternatively, use 1 tsp vanilla bean paste). Heat until the sugar has dissolved. Add the pears and cover the surface with a circle of baking parchment (this will ensure the pears cook through evenly). Cook for 15-20 mins until the pears feel soft when poked with a knife. Leave to cool. Can be kept chilled in the liquid for up to one week. Meanwhile, make your porridge. Mix 1 tbsp almond butter with enough poached pear liquid to form a drizzling consistency, then spoon over the porridge and top the bowls with the pears. Scatter with toasted flaked almonds.
GOOD TO KNOW 1 of 5-a-day • gluten free
PER SERVING 208 kcals • fat 11g • saturates 1g • carbs 19g • sugars 19g • fibre 3g • protein 5g • salt none