Buckwheat porridge with dried apricots and pear

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 406.6
• Proteins: 7.5g
• Fats: 17.1g
• Carbohydrates: 59.5g

Ingredients

• Buckwheat groats: 1 glass
• Dried apricots: 100 g
• Pears: 1 pc
• Butter: 75 g
• Ground vanilla: pinch
• Mint: to taste
• Sugar: to taste

Cooking steps

1. Cut the dried apricots into thin strips.

   Required ingredients:

   • Dried apricots: 100 g

2. Sort the buckwheat, rinse it, roast in a dry pan, then transfer to an aluminum or cast iron pot, pour in 2.5 cups of water, bring to a boil and cook on low heat for 5-7 minutes.

   Required ingredients:

   • Buckwheat groats: 1 glass

3. Add dried apricots to the porridge and place the pot in a preheated oven for 15 minutes.

   Required ingredients:

   • Dried apricots: 100 g

4. Wash the pear, peel it, remove the core with seeds, cut into sticks, sprinkle with sugar and vanilla, and fry in 25 g of melted butter until golden brown.

   Required ingredients:

   • Pears: 1 piece
   • Ground vanilla:  pinch
   • Sugar:  to taste
   • Butter: 75 g

5. Add the remaining butter to the buckwheat porridge, add sugar to taste, and mix.

   Required ingredients:

   • Butter: 75 g
   • Sugar:  to taste

6. Serve the porridge in portion plates, top with pieces of pear, and garnish with mint leaves.

   Required ingredients:

   • Pears: 1 piece
   • Mint:  to taste