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My Market Kitchen episode 7: Turmeric latte porridge with poached pears

Publication date: 14 August 2020


Watch the episode, meet the grower, get the recipe, check out the nutritional facts, and discover research projects relating to apples and pears and other featured produce

In episode 7 of My Market Kitchen, Hort Innovation’s Research and Development Manager, Dietitian and Nutritionist Jemma O’Hanlon heads to Prahran markets to make a winter warmer turmeric latte porridge with poached pears straight from the orchard. We also visit Michael Henry of Henry of Harcourt who shares insights into how pears are grown and discusses the levy-funded apple and pear future orchard and how they have benefited on farm. 

Recipe: Turmeric latte porridge with poached pears

Serves 2


INGREDIENTS

Porridge
½ cup rolled oats
2 cups milk
¼ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp ground ginger
½ vanilla bean (optional)
1 tbsp chia seeds
½ tbsp hemp seeds
2 tbsp Australian pistachios
2 tbsp Australian macadamias
1 tbsp Australian sultanas
2 Australian prunes
1 Australian beurre bosc pear


To serve
Dollop yoghurt
Small handful fresh Australian blueberries
Remaining Australian pistachios and macadamias
¼ Australian nashi pear


METHOD

  1. Slice pear, removing core (keep a couple of slices separate for serving).
  2. Chop nuts roughly. Set some aside for serving. Slice prunes into quarters.
  3. In a medium to large saucepan, place all of the porridge ingredients and sliced pear.
  4. Bring to the boil, then reduce to simmer, stirring regularly until the porridge thickens. Add more milk if you prefer a thinner porridge.
  5. Remove vanilla bean prior to serving. Serve with a dollop of yoghurt, a fan of nashi pear slices, and the remaining macadamias, pistachios and fresh blueberries scattered over the top.

Tip: For something different, try a pear and chocolate porridge by substituting the turmeric, cinnamon and ginger with 1 tbsp cacao powder. The kids will love it!

Download the recipe

Nutritional facts

  • Pears contain both soluble and insoluble fibre, for good digestive health, they also contain vitamin C and are low GI, so they’re digested and absorbed slower in the body.
  • Sultanas contain fibre and have a low GI
  • Blueberries have been found to boost our mood. They are rich in flavonoids, antioxidants which have been found to improve memory and reduce cognitive decline. 
  • Pears support our gut health and digestive wellbeing.
  • Nuts in porridge help give us that extra feeling of fullness, due to their rich source of protein and fibre, so add nuts to your porridge every day.
  • Prunes are simply dried plums, they contain bone-building nutrients which are different from those in dairy, including vitamin K, potassium, boron and sorbitol.
  • 6 prunes a day helps increase bone mineral density.
  • Prunes are also a great source of fibre, good for heart health, diabetes, bone health – they’re a real superfruit.

Meet the grower from this episode

Michael Henry – Harcourt, VIC

Over 20 years ago Michael Henry's father Drew decided to escape Melbourne, relocating to Harcourt in regional Victoria to grow apples and pears and eventually try his hand at cider making. Following in his father’s footsteps, Michael is a second-generation apple and pear grower and cider maker and continues the legacy of the family-run business Henry of Harcourt.

Located at the base of Mount Alexander, the Henry of Harcourt orchard is a hundred-acre property which grows forty five varieties of cider making apples as well as five fresh eating varieties. 

Investing in the future of the apple and pear industry

Hort Innovation invests levy contributions from the apple and pear industry, together with Australian Government contributions in the case of R&D, into Hort Innovation Apple and Pear Fund initiatives to improve and grow the industries.

You can read about these investments in R&D at the Apple and Pear Fund grower pages.

Want more pear recipes?

More recipes can be found at the Australian Pears website

Visit now