Win­ter por­ridge with pears and pis­ta­chios

Pilbara News - - News -

Prepa­ra­tion: 5 min­utes Cook­ing: 15 min­utes Serves: 4 In­gre­di­ents 3 cups rolled oats 4 cups wa­ter 2 cups milk 4 tbsp sul­tanas 1 Beurre Bosc pear, cut into 5mm slices ver­ti­cally 1 tsp brown su­gar 2 tbsp chopped pis­ta­chios Ex­tra brown su­gar and milk, to serve

Method

Place the oats, wa­ter and milk in a saucepan. Cook over a medium heat, while stir­ring, for 10 min­utes or un­til cooked. Stir through sul­tanas. Heat the grill and line a grill tray with foil. Ar­range the pear slices on the foil in a sin­gle layer. Sprin­kle with brown su­gar and grill for 5 min­utes or un­til the su­gar bub­bles. Spoon the por­ridge into four bowls, top with pear slices and sprin­kle with pis­ta­chios. Serve with ex­tra brown su­gar and sul­tanas.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.