Caramelised coconut cinnamon pears on porridge

RECIPE BY NATASAHA CORRETT

This winter warming breakfast tastes so delicious. The coconut pears are my favourite part as i have such a sweet tooth. If you leave them out to cool they will become hard like caramel and perfect to adorn cakes with! It really is the perfect topping for any dessert or breakfast! Tash x

Serves2
Cooks InPrep time: 5 minutes | Cooking time 15 minutes
DifficultyModerate

Ingredients
MetricCupsCupsMetric

Cinnamon pears:

70g hard pears, cut into 0.5cm cubes
¼ tsp cinnamon
1/8 vanilla
¼ cup water

Coconut pears:

1 pear thinly sliced (hard)
1 tbsp coconut oil
1tbsp agave

Porridge:

100g gluten free porridge oats
350g rice milk

Or Serve on Yoghurt or ice-cream for a delicious dessert
5g flaked almonds or chopped pistachios

Method

  • In a small pan put the diced pear, water cinnamon, vanilla on a medium heat and leave to reduce for 6-8 minutes until soft and all the liquid has absorbed.
  • In a separate medium sized frying pan add the coconut oil and agave on a medium to high heat. Place the thinly sliced pears down and leave to simmer for 5 minutes and then flip them over and cook for another 3-4 minutes. Make sure there is enough coconut oil in the pan - you want them to fry in the oil. If it reduces add a little more as all pans are different sizes and the bigger the pan the quicker it will disperse. They are done when they are beautifully golden on each side.
  • In another pan make the porridge by adding the oats and milk and bringing to a boil on a medium to low heat, stirring constantly until it becomes your desired porridge consistency. This should take about 2-3 minutes.
  • Serve with the porridge in a bowl with the chopped pears over the top and garnish with the caramelised coconut pears over the top. Optional a spoon of yoghurt.
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