Porridge with Cinnamon & Pear Compote

Anyone who lived on a farm understood the heartiness of steaming hot porridge after an early morning start milking the cows, I love mine with fruit. To keep the pears from browning, I add lemon juice which also gives that sharp lift which I love.

 

Serves 2
 For the compote (which serves 3 to 4 guests – it’s great to have some leftover to spoon over yoghurt!)

5 large pears, peeled, cored and diced
120g caster sugar
250ml water
1 cinnamon stick
1 lemon, juice and zest

 For the porridge
100g porridge oats
Pinch of salt
150ml milk
100ml water
1 tbsp finely chopped dried apricots
Pinch of cinnamon
Honey, to drizzle

 To prepare the compote, add the sugar, water and cinnamon stick together and bring to the boil, simmer until a light syrup has formed. This will take about 7 to 8 minutes. Add the diced pears, lemon juice, zest and simmer slowly for about 10 minutes until the pears are just softened. Leave to cool completely before removing the cinnamon stick. Spoon into a sterilised jar and seal well.

To make the porridge, place the porridge oats, a pinch of salt into a large saucepan, add the milk and water and heat over a medium heat, stirring until the porridge thickens. Then stir in the diced apricots and a pinch of cinnamon and cook for about 2 minutes. Add a little more water or milk if you feel that the porridge is too thick and stir again. 

To serve, ladle the porridge into two warm bowls, spoon over some of the pear compote and top with a swirl of honey.  
The pear compote will keep in the fridge for 10 days to 2 weeks.  

Fine foodCatherine FilvioGood living

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