📝 About This Recipe
Elevate your morning routine with these elegantly poached pears, infused with the warming aromatics of star anise, cinnamon, and cardamom. Using the Instant Pot allows the fruit to achieve a butter-soft consistency in minutes, while the poaching liquid doubles as a flavorful base for creamy steel-cut oats. This dish transforms a simple fruit breakfast into a sophisticated, cafe-style experience that feels like a warm hug in a bowl.
🥗 Ingredients
The Poached Pears
- 4 pieces Bosc or Anjou Pears (firm but ripe, peeled with stems left intact)
- 2 cups Apple Cider or Juice (unsweetened)
- 1 cup Water
- 3 tablespoons Maple Syrup (Grade A dark preferred)
- 2 pieces Cinnamon Sticks
- 2 whole Star Anise
- 1 inch Fresh Ginger (sliced into coins)
- 4 pieces Cardamom Pods (lightly crushed)
- 2 strips Lemon Peel (avoiding the white pith)
The Porridge Base
- 1 cup Steel-Cut Oats (not instant or rolled)
- 1/4 teaspoon Pinch of Salt (kosher salt)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/2 cup Almond Milk (for finishing the oats)
For Garnish
- 1/4 cup Toasted Walnuts (roughly chopped)
- 1/2 cup Greek Yogurt (full fat, for a dollop on top)
- 4 sprigs Fresh Mint (for color)
- 1 tablespoon Hemp Hearts (optional for texture)
👨🍳 Instructions
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1
Prepare the pears by peeling them carefully with a vegetable peeler, keeping the stem intact. Slice a tiny bit off the bottom of each pear so they can stand upright.
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2
In the Instant Pot inner pot, combine the apple cider, water, maple syrup, cinnamon sticks, star anise, ginger coins, cardamom pods, and lemon peel.
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3
Stir the liquid to combine, then carefully place the pears into the liquid. They can be standing or lying on their sides.
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4
Secure the lid and set the pressure valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 3 minutes (for firm pears) or 4 minutes (for softer pears).
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5
Once the timer beeps, perform a 'Quick Release' of the pressure. Carefully open the lid and use a slotted spoon to transfer the pears to a plate. Cover them loosely with foil to keep warm.
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6
Using a small strainer, fish out the whole spices (cinnamon, anise, ginger, cardamom) and discard them, leaving the fragrant poaching liquid behind.
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7
Add the steel-cut oats and the salt directly into the warm poaching liquid remaining in the Instant Pot.
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8
Secure the lid again and ensure the valve is set to 'Sealing'. Pressure cook on High for 10 minutes.
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9
When the cycle is complete, allow for a 'Natural Release' for at least 10 minutes before releasing any remaining steam. This ensures the oats are creamy and fully hydrated.
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10
Open the lid and stir in the vanilla bean paste and the almond milk. The oats will look a bit liquidy at first but will thicken beautifully as you stir.
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11
To serve, spoon a generous portion of the spiced oats into a shallow bowl.
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12
Place one poached pear in the center of the oats. If desired, slice the pear halfway down into fans before placing.
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13
Top with a dollop of Greek yogurt, a sprinkle of toasted walnuts, and a drizzle of any remaining syrup from the pear plate.
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14
Garnish with a fresh mint leaf and serve immediately while steaming hot.
💡 Chef's Tips
Choose Bosc pears for the best results as they hold their shape exceptionally well under pressure. If your pears are very large, increase the initial pressure cook time to 5 minutes. To prevent the pears from browning while you prep, rub them with a cut lemon immediately after peeling. For an extra decadent touch, toast your steel-cut oats in a teaspoon of butter using the 'Sauté' function for 2 minutes before adding the poaching liquid. Leftover poaching liquid can be simmered down on 'Sauté' mode to create a thick syrup to pour over pancakes the next day.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea to complement the citrus and floral notes of the dish. Serve alongside a small glass of chilled orange juice for a bright acidic contrast. Add a side of crispy turkey bacon for a salty-sweet breakfast balance. For a vegan option, swap the Greek yogurt for coconut cream or cashew cream. Top with a dusting of freshly grated nutmeg just before bringing to the table.