Perry Champagne Porridge is one of the recipes from a collection of ‘Winter Wonders’ that I wrote for the oat millers Mornflake Cereals. Below is the full story behind the recipe and all the info you will need to cook up the special weekend Porridge recipe.
For more Porridge and oat recipes also have a look at the Mornflake website; http://mornflake.com/recipes/index.php
Perry Champagne Porridge
I am very lucky in my home town of Reading, Berkshire to have one of the best Real Ale, Cider and Perry festivals in the county and a fantastic proper English orchard. This is really important to me as my family hails from Hereford and Worcester so apples and cider are part of our heritage.
Whilst I know a bit about ciders it was not until last summer that I learnt the delights of British Perry. At the Real Ale festival I got the opportunity to taste Perry from the traditional growing areas in the Midlands alongside local produce. Refreshing, fizzy and fruity it got me thinking…..
Traditionally Perry was kept for special occasions or visiting guests. Stored in bottles and left to ferment Perry took on a quality similar to champagne, so perfect for celebrations. However the making and drinking of Perry declined over the years. Its quiet an intensive process, and one that can’t be rushed. However Perry is now having a revival and you can join in this revelry! Invite your friends over for a weekend Porridge breakfast and celebrate the best of traditional British apples and pears with a fizz!
I use fruit from my local orchard Cross Lanes Fruit Farm and in this recipe I like to use
Packham’s Triumph or Comice pears which are nice and sweet. Or I use Concorde pears which are good for cooking with. I like to use a nice firm apple like St Edmunds Russet or the balanced flavour of an Ellison’s Orange apple. You can replace these apples with your favourites. Key is to have an apple which is crisp and slightly acidic or tart to contrast against the sweetness and softness of the pear.
- Serves four
- Cooking and preparation time – 24 minutes
2 cups of Mornflake coarse Oatmeal
1 ¼ cups of water
Pinch of sea salt (1/4 teaspoon)
Bottle of British Perry (I use Oliver’s Sparkling Perry); 300ml for cooking, remaining to serve.
2 British pears
2 Crisp British apples
Knob of butter
Sprinkle of cinnamon
Dessert spoon of caster sugar
- Place boiling water into the base saucepan of a Porringer or Bain Marie.
- In the top saucepan place the oatmeal and the cups of water and stir thoroughly.
- Bring the water in the base saucepan back to the boil and then reduce the heat slightly, but keeping it high.
- Stir in the salt.
- Add the Perry and stir thoroughly.
- Continue to cook the oatmeal until it reaches a nice thick consistency, stirring regularly. This will take between 20-22 minutes.
- Whilst the oatmeal is cooking wash the apples and pears thoroughly.
- Cut the fruit into generous slices.
- Add the butter to a frying pan and heat until the butter starts to bubble.
- To the hot butter add the pear slices and soften for 1-2 minutes.
- Sprinkle the sugar and cinnamon over, ensuring a good coating on each pear slice.
- Cook the pears for a further 1-2 minutes making sure to keep turning the slices.
- Then transfer the pears from the frying pan onto a heat proof dish and place under a hot grill.
- Grill the pears for 3 minutes or until they start to turn golden brown.
- Now it’s the turn of the apples. Place them into the buttered frying pan and cook for 2 minutes. The apples just need to be lightly browned whilst keeping them firm and crispy.
- Once the fruit is browned set aside.
- When the oatmeal has cooked into a nice thick Porridge consistency remove from the heat.
- Leave to stand for 1-2 minutes.
- Spoon the Porridge into bowls.
- Divide the fruit slices between the four bowls.
- Keeping the Porridge hot take the bowls to your guests.
- In front of them pour the remaining Perry over the bowls of Porridge. If you have managed to keep everything hot the Perry will bubble over the Porridge and release its delicious aroma.