February 28, 2011

Almond oats with baked Corella pears



Hello Monday, new week and last day of summer! How was your weekend?

I'm starting this week with a whole new page and I'm filling it up with ideas, thoughts and inspiration. On the weekend I dug out Mireille Guilliano's 'Women, Work and the Art of Savoir Faire' and started re-reading it. I think this book is a wonderful source of inspiration and a helpful work-life guide for all women. I personally took a major leap in my life last week when I decided to resign from my work. Now I am looking forward to the new challenges and projects that I will hopefully be able to share with you soon.


In the mean time, I am excited to share this recipe with you. It's a little twist to your ordinary oat meal, a bit more laborious, but definitely worth the effort! Making your own almond milk is much easier than you might think and gives the oats a perfectly creamy texture. 


Corella pears are crunchy and really perfect for baking as they will hold their shape and texture. Maple syrup and treacle guarantee a sticky, delicious coating which is lovely with the mellow oat meal. I think this is not a bad way to start a new week and a new life!

Almond oats with baked Corella pears
(Serves 2)

1/2 cup blanched almonds
2 cups water

1,5 cups oat groats
1/2 water
pinch of salt

3 Corella pears, cut in fours or eights
1 tbsp maple syrup
1 tbsp treacle
2 tsp ground cinnamon

maple syrup, extra, for serving

Soak the oats for at least one hour, then drain and place in a saucepan.

Preheat oven to 180C. 

Place the almonds and the water in a food processor and process for a couple of minutes. Drain the almond milk into a bowl through a sieve lined with a muslin and squeeze out all the liquid. You can use the left-over almond meal in baking or have it with your breakfast porridge. Pour the almond milk into the saucepan along with half a cup of water. Stir, bring to boil and leave to simmer for one hour or until almost all liquid has disappeared. Make sure to stir every now and then and keep an eye on it as it will boil over easily!

Place the pears in an oven proof dish, add maple syrup, treacle and cinnamon and stir well to combine. Place in the oven and bake for half an hour scooping the liquid on the pears and stirring every now and then.Once softened, remove from the oven and leave to cool slightly.

Once the porridge is done, take off the heat, add a pinch of salt and stir. Leave covered for 10 minutes. Serve the oats with the baked Corella pears and drizzle with the extra maple syrup.

Have a lovely new week!