creamy oats with maple roasted pear & toasted macadamia

If you keep walking past the plum, mulberry, and quince trees and further down past the peach tree, right next to the two different varieties of apple trees, there is a small but rather abundant pear tree with the most charming, bite-sized pears. After much research, I discovered it may be a Beth, a late summer-producing pear tree.

I was out early one misty morning, as I like to do. Walking the garden after my silence practice, watching the light change – I ventured out just as it became light enough to see, to take in the moist air, the morning chorus and the garden’s silence. I always have my camera in hand, as the light is so soft and magical at this time.  It was a particularly misty, magical morning, as Sintra is known for. I could almost touch the clouds moving past.  It was just me, the ducks and swans, and this pear tree.

I believe that there is a subtle magnetism in Nature, which, if we unconsciously yield to it, will direct us aright.

~ Henry David Thoreau

creamy oats with maple roasted pear & toasted macadamia

The roasted pears are subtle and delicious.  They make a wonderful sweet dessert with ice cream or yoghurt.  You can use any nuts or seeds.  I had brought two big bags of macadamias from my recent trip to Australia and have been using them in everything.  I love their smooth, buttery flavour.

serves 2 

ingredients

3 small, firm, ripe pears

1 Tbsp ghee

2 Tbsp maple syrup or liquid sweetener of choice

porridge

1 tsp ghee

¾ cup steel-cut oats, small or large

1 cup water

1 cup nut milk of choice

⅛ tsp fine Himalayan salt

serving

2 Tbsp ground flaxseed

½ cup macadamias, roughly chopped

cinnamon powder for sprinkling

preparation

1. Preheat the oven to 200C/400F. Line a rimmed baking sheet with baking paper and set aside. Peel the pears, cut in half, and core. Place on the baking sheet, drizzle with ghee and maple syrup, then toss gently. Roast for 25 – 30 minutes or until browning. About 6 minutes before the pears are ready, place the nuts on a separate tray or, if there is room, on the same tray and continue to roast until golden. Remove from oven and set aside.

prepare the porridge

2. In a heavy-based saucepan over medium heat, melt the ghee, add the oats and stir around in the ghee until a nutty aroma fills your kitchen.
3. Add the water, nut milk, and salt and boil, stirring continuously for about 15 minutes. Continue stirring until the oats are creamy and tender, then turn off the heat and stir in the ground flaxseed.
4. Divide the porridge amongst the bowls, and place half or two roasted pears on top with a scoop of the caramelized syrup mixture off the tray.  If desired, drizzle over more honey or syrup and a drizzle of melted ghee.  Sprinkle with the toasted nuts and cinnamon powder.

Goodness shared from Stacey