Buckwheat Porridge with Almond Milk and Caramelized Apples and Pears

01Method

1. 1

   Soak the buckwheat in cold water overnight. Drain it thoroughly and cook with the almond milk and cinnamon until tender, about 15 minutes. Blend with an immersion blender if a smoother consistency is preferred, or leave it whole.

2. 2

   Stir the butter into the cooked porridge and sweeten with honey. Add a pinch of salt if desired.

3. 3

   In a heavy-bottomed pan, heat the sugar over medium heat, stirring occasionally as it melts and begins to caramelize. Lower the heat and continue stirring until the sugar is fully dissolved and golden. Add a splash of water and let it simmer briefly. Stir in the remaining butter, then add the chopped apples and pears to the caramel sauce and warm through.