Spiced Millet Porridge with Poached Pear

01Method

1. 1

   Pour boiling water over the millet to remove any bitterness, then drain. Tip it into a saucepan, cover with water, and cook for about 15 minutes until tender.

2. 2

   Peel the pears, halve them, and scoop out the cores. Place them in a saucepan and pour over enough wine to submerge them completely, then add the sugar, bay leaves, cinnamon stick, cloves, and star anise. Cover and cook over low heat for about 20 minutes, until a knife slides in easily. The exact time will depend on the variety and ripeness of the pears.

3. 3

   Stir the sugar, cardamom, ground cinnamon, and nutmeg into the cooked millet. Pour in the coconut milk and cook for another 6 minutes.

4. 4

   Tip the pumpkin seeds into a dry skillet and toast, stirring occasionally, for about 3 minutes, then transfer to a plate or bowl so they don't burn.

5. 5

   Remove the poached pears from the wine and slice them about 5 mm thick. Divide the porridge among bowls and top with the pear slices and toasted pumpkin seeds.