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Author Notes: After spending a few days at a B&B in Ireland at Christmastime and being treated to fabulous breakfasts (think homemade breads and jams and dried fruits poached in wine), I got to thinking of ways I could make my daily bowl of porridge more interesting. I asked myself what kind of porridge you might find on an upscale B&B menu, and this is what I came up with. —Kristin
for the stewed apples:
- 1 pound apples
- 1 tablespoon water
- 1 tablespoon light brown sugar
- 1/2 teaspoon cinnamon
for the chai-spiced porridge
- 1 cup porridge oats
- 2 1/2 cups milk
- 2 tablespoons light brown sugar
- 3/4 teaspoon cinnamon
- pinches ground ginger
- pinches ground cloves
- pinches ground nutmeg
- First, to make the stewed apples, peel and core the apples, then cut them into bite-sized pieces. Place in a small saucepan and add the water, brown sugar and cinnamon, stirring to combine. Bring to a boil, then reduce the heat to medium. Cook for about 10 minutes, stirring occasionally, until the apples are soft and the juices are syrupy. Remove from the heat and set aside.
- To make the porridge, in a saucepan, combine the oats, milk, brown sugar and spices. Stir well to combine. Bring to the boil and cook briskly for 3 minutes, stirring all the time (or cook according to your porridge oats packet instructions). Remove from the heat.
- To serve, divide the porridge between 2 bowls and spoon the stewed apples on top. Any leftover stewed apples can be kept in the fridge in an airtight container for up to 1 week.
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