Author Notes
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
Ingredients
- Roasted pear
-
1
pear
-
1 teaspoon
ground cinnamon
-
3 teaspoons
fresh grated ginger
-
1 tablespoon
honey
- Amaranth porridge
-
½ cups
uncooked amaranth
-
½ cups
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
Directions
-
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.
See what other Food52ers are saying.