Pomegranate poached spiced plum porridge with salted tahini

 

 

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Pomegranate poached spiced plum porridge with salted tahini

SERVES

3

INGREDIENTS

For the plums (makes enough for 5 people):

5 plums, halves and de-stoned
400ml pomegranate juice
1 star anise
½ tsp. cinnamon
1 tbsp. demerara sugar

For the porridge:

150g oats
Approx. 800ml milk of choice
Pinch of salt
½ tsp. cinnamon

To serve:

3 handfuls slivered almonds
3 tbsp. tahini
Pinch salt
Date syrup/ honey

METHOD

Heat the pomegranate juice in a saucepan and add the star anise, cinnamon and sugar. Bring to the boil and let it cook down for about 10 minutes. The juice should reduce and start to thicken.

Add the plums, cut side down, and cook for 15-20 minutes until soft but still holding their shape. Remove the plums from the saucepan and set aside. Continue to cook the juice until it has turned into a thick syrup (you’ve made pomegranate molasses!) about another 10-15 minutes.

Put the oats and milk into a saucepan and bring to the boil. Turn down and simmer until thick. Add more milk if you prefer a thinner consistency. Add a pinch or two of salt and the cinnamon.

Toast the almonds in a dry pan, stirring continuously so they don’t burn, until golden and fragrant, about 3 minutes.

In a small bowl, mix the tahini with a pinch of salt.

Divide the porridge into three bowls. Top with the plums, the pomegranate syrup and tahini. Sprinkle over the almonds and sweeten with date syrup or honey.

Leftover plums are nice with yoghurt or ice cream.

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