Chai pear porridge

Name: Chai pear porridge
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 chai teabags; 1 pinch/es ground cloves; ½ tsp ground cinnamon; ¼ ground ginger; 1 cardamom pod, bruised; 65 g light brown sugar; 2 Conference Pears, thinly sliced lengthways; 50 g pecans; 175 g porridge oats; 600 g milk, plus extra as required

Sweet spiced pears take your autumn porridge bowl to the next level. You could easily prepare double the quantity of pears and keep them in the fridge for another day.

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VegetarianSource of fibre1 of your 5 a day4 plant varieties

Serves4
CourseBreakfast
Prepare10 mins
Cook20 mins
Total time30 mins
Plusstanding

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2 chai teabags
1 pinch/es ground cloves
½ tsp ground cinnamon
¼ ground ginger
1 cardamom pod, bruised
65g light brown sugar
2 Conference Pears, thinly sliced lengthways
50g pecans
175g porridge oats
600g milk, plus extra as required

Put a kettle on to boil. Put the teabags and spices in a saucepan and pour over 400ml boiling water. Leave to infuse for 8 minutes, then remove and discard the teabags, squeezing them out. Add the sugar and pears and bring to a simmer over a medium heat. Cook for 3-4 minutes until the pears have softened, then scoop them into a bowl, leaving the cooking juices in the pan.
Turn up the heat and boil the juices for 8-10 minutes until syrupy. Taste and add more sugar, if liked. Add the pecans and pour over the pears; leave to cool.
Rinse out the pan and add the oats, milk and a pinch of salt. Bring to a simmer and cook for 3-4 minutes until thickened and the oats are tender. Add a splash more milk if needed. Divide the porridge between bowls and top with the pears, syrup and pecans. Add a splash of double cream, if liked, and serve.