Vanilla poached pears with almond butter porridge topping

• small pears↗2
• caster sugar↗100g g
• lemon↗juice of ½ a
• vanilla pod↗1

  (alternatively, use 1 tsp vanilla bean paste)

• almond butter↗1 tbsp tbsp
• toasted flaked almonds↗

Step-by-step instructions

1. 1

   Peel, halve and core the pears. Mix the sugar and lemon juice with 200ml water in a small saucepan. Halve the vanilla pod and scrape the seeds into the pan, then add the pod (or add the vanilla bean paste). Heat until the sugar has dissolved.

2. 2

   Add the pears and cover the surface with a circle of baking parchment (this will ensure the pears cook through evenly). Cook for 15-20 mins until the pears feel soft when poked with a knife, then leave to cool. Can be kept chilled in the liquid for up to one week.

3. 3

   Meanwhile, make your porridge. Mix the almond butter with enough poached pear liquid to form a drizzling consistency, then spoon over the porridge and top the bowls with the pears. Scatter with the toasted flaked almonds.