Vanilla poached pears with al­mond but­ter

BBC Good Food - - Easy Porridge -

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

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