Ingredients

• 120 g millet
• 30 g almonds
• 400 ml milk
• 240 ml water
• 1 cinnamon stick
• 30 g cane sugar
• 1 Tsp lemon zest, grated
• 1 pinch of salt
• 4 pears, peeled, cored, quartered
• 1 Tbsp lemon juice
• 1 Tsp vanilla sugar
• 2 Tbsp maple syrup

Tips

Replace the almonds with walnuts

Instructions

• Sieve the millet, rinse with hot water and drain.
• Chop the almonds and set aside.
• Heat the milk, water and cinnamon stick and simmer for 5 minutes. Then remove the cinnamon stick.
• Add the drained millet, sugar, lemon zest and salt and simmer for 25 minutes. Then leave to soak for 10-15 minutes.
• Then roast the almonds in a pan until light brown and set aside.
• Put the pears, lemon juice and vanilla sugar in a saucepan, cover with water (about 150-200 g) and cook over medium heat until soft.
• Put the millet porridge in a bowl and serve garnished with pears, toasted almonds and maple syrup.