5. porridge and Pudding

Vanilla poached pears with almond butter porridge topping


  • 2 small pears
  • 100g caster sugar
  • juice of ½ a lemon
  • 1 vanilla pod (alternatively, use 1 tsp vanilla bean paste)
  • 1 tbsp almond butter
  • toasted flaked almonds


  • STEP 1Peel, halve and core the pears. Mix the sugar and lemon juice with 200ml water in a small saucepan. Halve the vanilla pod and scrape the seeds into the pan, then add the pod (or add the vanilla bean paste). Heat until the sugar has dissolved.
  • STEP 2Add 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, then leave to cool. Can be kept chilled in the liquid for up to one week.
  • STEP 3Meanwhile, make your porridge. Mix the 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 the toasted flaked almonds.

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