Here you have these delicate, succulent pears with a zing of ginger, resting on top of a bed of nutty amaranth, and its juices pooled with a dollop of tangy and indulgent crème fraîche. Our rosemary granola always adds a nice aroma to a dish, and the olive oil? Oh, don't skimp. Get the fruitiest, highest quality extra virgin olive oil you can find. And of course, I can't go without a good sprinkling of flaky Maldon sea salt to balance the flavors. Enjoy. —Jamie's Farm New York
fresh grated ginger
pinch of salt
flakey sea salt to finish
fruity extra virgin olive oil to finish
bumble & butter rosemary granola
In This Recipe
Preheat oven to 400˚.
Rinse and drain amaranth. Combine with milk, water, and salt. Bring amaranth to a boil, and reduce to a simmer for 25 minutes with a lid on until the amaranth is soft. Add a bit more milk to thin the texture out if desired.
Slice or dice the pear. Toss with the honey and spices. Roast for 15 minutes, or until the pears are tender.
Serve amaranth porridge in a bowl with roasted pear, a dollop of creme fraiche, a drizzle of olive oil, and a sprinkling of rosemary granola and flaky sea salt.