2 tablespoons Azada Olive Oil & Lemon
2 small pears
55 grams white sugar
177 ml water
225 ml Moscato wine or other sweet dessert wine
½ cinnamon stick
½ tablespoon honey
¼ inch piece fresh ginger, peeled, and finely chopped
1 vanilla bean, split lengthwise
Ingredients for the Porridge:
75 grams rolled oats
350 ml milk
1 tablespoon flaked almonds
1 tablespoon pumpkin seeds
2 tablespoons crème fraîche
Place the sugar and water in a small non-stick saucepan and simmer over a low heat until clear for a minute or so and set aside.
In a large saucepan combine Azada’s Olive Oil & Lemon, wine, sugar syrup, cinnamon stick half, honey and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a gentle simmer until the honey has melted.
Add the pears and simmer for a 15 to 20 minutes, turning the pears occasionally. Once tender remove the pears from the liquid and allow the syrup to cool down.
Next, to make the porridge put the oats in a saucepan, place over a medium heat and pour in the milk. Bring the mixture to a vigorous the boil, stirring continuously. Lower the heat and let the mixture cook for 5 minutes.
Meanwhile toast the flaked almonds and pumpkin seeds in a dry pan until toasted – they will smell slightly nutty and sweet.
When the porridge is done, stir in the crème fraîche and divide between two warm, serving bowls. Slice each pear in half and place the pears on top and drizzle the sweet syrup over the porridge. Scatter with the toasted seeds and nuts and enjoy warm.
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