Vanilla poached pears with almond butter porridge topping
- Preparation and cooking time
- Serves 2
- 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 1
Peel, 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 2
Add 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 3
Meanwhile, 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.