Pumpkin and pear porridge
300 g, coarsely grated
2½ cup(s), (625ml)
3 medium, beurre bosc variety, unpeeled
sugar-free maple flavoured syrup
¼ cup(s), (60ml)
¼ tsp, pinch, plus ½ tsp extra for porridge
dry rolled oats
1½ cup(s), (135g)
vanilla bean extract, alcohol free
2 tsp, pepitas, toasted
- Place pumpkin, milk and 1 cup (250ml) water in a medium saucepan over medium heat. Bring to a simmer and cook, uncovered, stirring occasionally, for 5–7 minutes or until pumpkin is tender.
- Meanwhile, coarsely grate 1 pear and set aside. Cut each remaining pear into 8 wedges.
- Place pear wedges, 1 tablespoon maple syrup, pinch mixed spice and ⅓ cup (80ml) water in a medium frying pan over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, turning pears occasionally, for 5 minutes or until water has evaporated and pears are tender.
- Stir oats, vanilla, extra mixed spice and remaining maple syrup into pumpkin mixture. Cook, stirring, over medium-low heat for 5 minutes or until oats have softened and thickened. Stir in grated pear. Serve topped with pear wedges and pepitas.