Amaranth Porridge with Ginger, Cinnamon, + Honey-Roasted Pear
Jamie's Farm New York
Photo by bumble & butter
- Serves
- 1
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.
Ingredients
Roasted pear
- 1 pear
- 1 teaspoon ground cinnamon
- 3 teaspoon fresh grated ginger
- 1 tablespoon honey
Amaranth porridge
- ½ cup uncooked amaranth
- ½ cup water
- 1 cup milk
- pinch of salt
- flakey sea salt to finish
- fruity extra virgin olive oil to finish
- Crème fraîche
- bumble & butter rosemary granola
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Directions
- Step 1
Preheat oven to 400˚.
- Step 2
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.
- Step 3
Slice or dice the pear. Toss with the honey and spices. Roast for 15 minutes, or until the pears are tender.
- Step 4
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.