Sweet Almond Cream of Buckwheat with Skillet Pears
By Cassaundra
Cooking Light Gluten-Free Cookbook, Oxmoor House
2011
0 Picture
Ingredients
- 2 cups fat-free milk
- 1/2 cup uncooked cream of buckwheat
- 2 tablespoons plus 2 teaspoons sugar, divided
- 1 tablespoon light butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- Cooking spray
- 2 cups chopped ripe pear
- 1/4 cup dried cherries
- 2 tablespoons water
- 1/2 teaspoon ground cinnamon
- 1/4 cup sliced almonds, toasted
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Bring milk just to a boil in a medium saucepan over medium-high heat. Stir in cream of buckwheat; reduce heat and simmer 10 minutes or until thickened, stirring frequently. Remove buckwheat from heat; stir in 2 tablespoons sugar, butter, and next 3 ingredients.
2. While buckwheat cooks, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear, remaining 2 teaspoons sugar, cherries, 2 tablespoons water, and cinnamon to pan. Bring to a simmer; cover and cook 4 minutes. Remove from heat.
3. Spoon cereal evenly into 4 bowls. Top evenly with pear mixture and almonds.
Review this recipe