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Serves
2
Author Notes
After spending a couple of days at a B&B in Ireland at Christmastime and being treated to unprecedented breakfasts (specialize in homemade breads and jams and dried fruits poached in wine), I bought to taking into account of options I could perchance produce my daily bowl of porridge extra attention-grabbing. I requested myself what roughly porridge it’s seemingly you’ll perchance presumably receive on an upscale B&B menu, and right here’s what I got right here up with. —Kristin
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Take a look at Kitchen-Accredited
Ingredients
- for the stewed apples:
1 pound
apples
1 tablespoon
water
1 tablespoon
gentle brown sugar
1/2 teaspoon
cinnamon
- for the chai-spiced porridge
1 cup
porridge oats
2 1/2 cups
milk
2 tablespoons
gentle brown sugar
3/4 teaspoon
cinnamon-
Pinch
floor ginger -
Pinch
floor cloves -
Pinch
floor nutmeg
Directions
- First, to present the stewed apples, peel and core the apples, then decrease them into bite-sized pieces. Situation in a diminutive saucepan and add the water, brown sugar and cinnamon, stirring to combine. Raise to a boil, then within the good aquire of the warmth to medium. Cook dinner for about 10 minutes, stirring as soon as in a whereas, except the apples are delicate and the juices are syrupy. Take far from the warmth and space aside.
- To present the porridge, in a saucepan, mix the oats, milk, brown sugar and spices. Whisk well to combine. Raise to the boil and put together dinner briskly for 3 minutes, stirring progressively (or put together dinner in line with your porridge oats packet instructions). Take far from the warmth.
- To wait on, divide the porridge between 2 bowls and spoon the stewed apples on top. Any leftover stewed apples could also be saved within the fridge in an hermetic container for up to 1 week.
