amaranth porridge with earl grey poached pears // brooklyn supper
Amaranth Porridge with Earl Grey Poached Pears
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

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. 

Recipe Type: Breakfast
Makes: 2 servings
Author: Elizabeth Stark
Ingredients
Poached Pears
  • 1 1/2 cups water
  • 1 clementine zest peeled in strips
  • 1/2 cup fresh squeezed clementine juice (orange zest and juice are fine)
  • 2 Earl Grey teabags
  • 1/2 cup coconut sugar (* see note)
  • 2 pears, peeled, cored, and sliced 1/2-inch thick
Amaranth Porridge
  • 1/2 cup amaranth
  • 1 1/2 cups hemp or coconut milk or milk of choice, plus more for serving
  • 1 tablespoon coconut sugar (* see note)
  • 1/4 teaspoon sea salt
Instructions
Poached Pears
  1. Bring water to a boil. Add teabags and zest; cover and steep 10 minutes. Remove zest and teabags. Stir in juice, sugar and pears, bring to a gentle boil over medium-high heat, then turn down to a simmer. Simmer pears 10 - 15 minutes or until pears are tender and flavorful.
  2. Remove pears from liquid with slotted spoon. Turn heat to medium-high (mixture will bubble vigorously) and, stirring frequently, reduce poaching liquid for 5 minutes. Reserve syrup.
Amaranth Porridge
  1. 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.

  2. Divide between two bowls, add a splash of milk, poached pears, and a drizzle of poaching syrup.

Recipe Notes

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.