Buckwheat Porridge with Dried Apricots and Pear
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Dried Apricots - 3.5 oz
- Pear - 1 piece
- Butter - 2.6 oz
- Ground Vanilla - a pinch
- Mint - to taste
- Sugar - to taste
Step by Step guide
Step 1
Cut the dried apricots into thin strips.
Step 2
Rinse the buckwheat, toast it in a dry skillet, then transfer it to an aluminum or cast-iron pot, add 2.5 cups of water, bring to a boil, and simmer on low heat for 5–7 minutes.
Step 3
Add the dried apricots to the porridge and place the pot in a preheated oven for 15 minutes.
Step 4
Wash the pear, peel it, remove the core and seeds, cut it into sticks, sprinkle with sugar and vanilla, and sauté in melted butter (25 g) until golden brown.
Step 5
Stir the remaining butter into the buckwheat porridge, add sugar to taste, and mix well.
Step 6
Serve the porridge in individual bowls, top with pieces of pear, and garnish with mint leaves.
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