500ml unsweetened hazelnut milk, or milk of your choice
To serve
4tbsp natural yoghurt
dark chocolate, grated, to sprinkle
maple syrup, to drizzle
Method
Preheat the oven to 200C/
180C F/Gas 6.
If using cardamom pods, put
them in a small pan over a
medium heat and toast for a
couple of minutes until they
become fragrant. Remove from
the pan and set aside.
Put the pan back on the
heat, add the hazelnuts and
toast for a few minutes until
golden, then remove from the
heat and set aside.
Open the cardamom pods,
release the seeds into a pestle
and mortar and grind into a fine
powder (if using ground
cardamom, skip this step).
Melt the butter in a pan over a low heat, stir in half the
ground cardamom and remove
from the heat. Cut one of the
pears (or two, if using three
pears in total) in half, scoop out
the core with a teaspoon and
put, cut-sides up, in an oven
dish. Pour the melted butter
over the top of the pear
halves, then turn them,
cut-sides down. Roast in the
oven for 25-30 minutes until
tender and caramelised.
Meanwhile, coarsely grate
the remaining pear and add it
to a pan over a medium heat,
along with the oats, maple
syrup, milk, a small pinch of salt
and the remaining ground
cardamom. Bring to a gentle
simmer and let the oats cook
for 4-5 minutes on low heat,
stirring frequently. If they
become too thick you can add
a splash of water or more milk.
Remove from the heat and
divide between two bowls.
Remove the pears from the
oven and add one or two halves
to each bowl, then spoon over
a little of the melted butter left
in the dish. Spoon the yoghurt
over, add the toasted hazelnuts
and finish with some grated
dark chocolate and a drizzle of
maple syrup to serve
Recipes and photographs taken from Nourished Kitchen by Erica Rodriguez, photographs by Erica Rodriguez (Carnival, £27)
