A nutty amaranth porridge with Earl Grey poached pears that incorporates beloved flavors into a healthful, energizing breakfast. Poached pears and the rich poaching syrup take on the deep flavor of Earl Grey, clementine, and coconut sugar, and complement the nuttiness of amaranth porridge beautifully.
Combine ingredients in a medium saucepan and bring to a boil. Turn down to low, cover, and, stirring occasionally, cook 15 - 20 minutes or until amaranth is tender with a bit of chew.
Divide between two bowls, add a splash of milk, poached pears, and a drizzle of poaching syrup.
Poaching syrup and any leftover pears will keep well covered in the fridge for 3 days and are great for ice cream, yogurt, or breakfast porridge.
*If coconut sugar isn't available, sub turbinado or brown sugar.