Breakfast
Chamomile pear, buckwheat granola & mascarpone
A luxurious breakfast of sweet, soft pears with a crunchy buckwheat granola and rich mascarpone. This recipe will make a large jar of granola, leaving you with plenty of leftovers to enjoy another time. Store in a Kilner jar and use for other breakfasts. Halve the recipe for a smaller amount.
Cook's notes
This recipe can be vegan if you don’t use honey in the granola.
2 as a brunch, or 4 as a light dessert, with leftover granola
Ingredients
For the pears:
- 2 pears
- 2 litres water
- 300g sugar
- chamomile tea
For the granola:
- 130ml golden syrup
- 30ml honey (leave out for a vegan option)
- 700g roasted buckwheat
- 600g hazelnuts
- 100g pumpkin seeds
- 100g sesame seeds
- 30ml vegetable oil
To serve:
- Mascarpone, yogurt, crème fraiche or oat cream
Method
To make the granola:
-
Step 1
Preheat your oven to 170°C/Gas 3. Mix all the granola ingredients together in a bowl.
-
Step 2
Lay greaseproof paper onto baking trays and spread the granola mix out evenly.
-
Step 3
Bake at 170°C/Gas 3 for 20 minutes, turning the mixture over half way through so that it bakes evenly.
-
Step 4
Once cooked, remove from the oven, leave to cool and transfer to a large air-tight jar.
To make the pears:
-
Step 1
Peel and core the pears.
-
Step 2
Put the pears, water, sugar and a scoop of loose chamomile tea (or two tea bags) into a pan.
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Step 3
Simmer for 15 minutes, until the pears are soft. Remove the pears and slice in half.
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Step 4
Roll the pears in the buckwheat granola so you have an even covering.
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Step 5
Serve with a scoop of yogurt, crème fraiche, mascarpone or oat cream.