Ukrainian Cuisine
Milk Buckwheat Porridge with Caramelized Pear
Milk buckwheat porridge with caramelized pear is a modern take on a familiar childhood breakfast. Soft, well-cooked buckwheat simmered in milk gains a delicate, velvety texture and rich aroma. It is topped with warm pear slices sautéed in caramel syrup until achieving a beautiful amber crust, alongside crunchy toasted nuts. The flavor highlights a perfect contrast between the creamy base, fruit sweetness, and nutty texture. This recipe elevates a simple pantry staple into a restaurant-quality dish without extra complexity.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Ukrainian Cuisine
Nutrition
per serving
- Calories
- 320 kcal
- Protein
- 9 g
- Fat
- 11 g
- Carbs
- 48 g
- Fiber
- 4 g
Step by step
Method
- 01
Rinse the buckwheat thoroughly under cold water
Rinse the buckwheat thoroughly under cold water. Boil it first in a small amount of water until half-cooked to allow the grains to open up and absorb milk evenly.
- 02
Pour warm milk into the saucepan, add a pinch of salt, and si…
Pour warm milk into the saucepan, add a pinch of salt, and simmer the porridge on minimal heat until completely soft, stirring occasionally for a velvety texture.
- 03
Cut firm pears into large wedges so they keep their shape
Cut firm pears into large wedges so they keep their shape. Sauté them with butter and sugar until the syrup turns into a thick, amber caramel.
- 04
Toast the nuts lightly in a dry pan until fragrant, then chop…
Toast the nuts lightly in a dry pan until fragrant, then chop them coarsely to create a pleasant textural contrast with the soft porridge.
Dishday
Useful advice
Cooking tip
Prep ahead: caramelized pears can be prepared in advance in the evening. Before serving, just warm them slightly in a pan or microwave to restore their heat and aroma.
How to serve
Serve the porridge hot, topping it with the pears and drizzling with the remaining caramel syrup from the pan. Sprinkle with chopped nuts for extra crunch.
How to store
Store the cooked buckwheat separate from the pears in the refrigerator for up to 2 days. Reheat the porridge with a splash of milk.
Note
Reason for inclusion in the catalog: buckwheat is a very homely base, but here it is presented in a modern way.
