Sweet Almond Cream of Buckwheat with Skillet Pears

By Cassaundra

Cooking Light Gluten-Free Cookbook, Oxmoor House

2011

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.