Every morning for the past week I've been making the most autumnal of breakfasts: porridge with homemade pear puree. Our friend in Gloucestershire gave us a bag of deliciously ripe pears from her own trees, and this is my favourite way to eat them. For one serving, peel and core a pear, chop into chunks and tip into a saucepan. Add the tiniest drizzle of water, or orange juice, to the pan, to prevent sticking. Gently heat for two or three minutes, then puree with a potato masher. Pour over a bowl of hot, thick porridge, and a top with a drizzle of Greek honey.Tuesday, 3 November 2009
Porridge with pear puree
Every morning for the past week I've been making the most autumnal of breakfasts: porridge with homemade pear puree. Our friend in Gloucestershire gave us a bag of deliciously ripe pears from her own trees, and this is my favourite way to eat them. For one serving, peel and core a pear, chop into chunks and tip into a saucepan. Add the tiniest drizzle of water, or orange juice, to the pan, to prevent sticking. Gently heat for two or three minutes, then puree with a potato masher. Pour over a bowl of hot, thick porridge, and a top with a drizzle of Greek honey.
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So that's where all the pears have gone. And the greek honey is mine (you can borrow it sometimes).
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