Call me strange but I am a lover of underripe fruit. Be it a pear, a plum, a nectarine, peach, you name it, I love my fruit to have a crunch. Yet, when your piece of fruit ripens faster than you can eat it, you have to allow creativity to take over.
My overripe pear was the star of the show at the breakfast table this morning. Having ignored my cinnamon and maple syrup cravings for a few days, there was no better opportunity than the present to create a dish that combined all three ingredients. The British conference pair caramelised beautifully whilst still packing that tangy crunch.
1 conference ripe pear
1 tsp coconut oil
1/2 cup of oats
1/2 cup of oat/nut/soya milk
Begin by slicing your pear into small segments. Heat the coconut oil in a non stick pan until it begins to bubble. Add the pear pieces and sprinkle with as much cinnamon as you desire. Cover the frying pan with a lid to allow the pear to steam and fry simultaneously. Whilst the pear is beginning to cook, cover your oats with boiling water. When the oats have soaked up the water, they are ready to be heated. Keep checking the pears and turn when necessary. They should take 10-15 minutes to fully soften and brown. Set the oats to cook and add the dairy free milk. Sprinkle in some cinnamon and continue to stir. Add maple syrup to the pears and keep turning to ensure they brown evenly. Take the lid off of the frying pan to allow the pieces to cook further. Once the pear is as soft but still a little crunchy, remove from the heat and serve over the porridge. Add a dash of cinnamon on top and enjoy!
You can also try swapping the pear for banana! Simply add half of the banana into the pan with the oats and dairy free milk and allow to soften. Chop the other half of the banana into small slices and add to a heated pan with a little coconut oil. Add a few drops of maple syrup, sprinkle over cinnamon and leave to lightly fry for 2-3 minutes on each side.
Serve the caramelised banana on top of the porridge and voila!