Sorghum porridge with bourbon-vanilla roasted pears

SORGHUM PORRIDGE WITH BOURBON-VANILLA ROASTED PEARS & CREAM CARAMEL

Robert Meyers-Lussier

Whole-grain sorghum toasted and simmered in apple cider, sweetened with maple syrup, brown sugar, and a touch of yuzu, topped with bourbon-roasted Bosc pears in a heavy cream caramel and scattered with toasted almonds.

PREP 10 MIN | COOK 100 MIN | SERVES 4

The Headnote

Sorghum is one of the oldest cultivated grains on earth, but it almost never shows up in an American breakfast bowl. Toasted in a dry pan and simmered low and slow in apple cider and water with a cinnamon stick, the whole grains turn creamy with a deep, nutty sweetness — heartier than oatmeal, nuttier than rice porridge. Half and half stirred in at the end gives it body, while maple syrup, brown sugar, and a hit of yuzu juice balance the sweetness with brightness. The bourbon-roasted pears start in a simple glaze that transforms into a true caramel when rescued with heavy cream. Toasted almonds add crunch. This is a dish that rewards patience — the sorghum takes its time, and you should let it.

Ingredients

Sorghum Porridge

• 1 cup (200 g) whole grain sorghum
• 3 cups (480 ml) water
• 1 cinnamon stick
• 1 tablespoon (15 ml) apple cider vinegar
• 1 cup (240 ml) half and half
• ¼ teaspoon kosher salt
• 4 tablespoons (75 ml) maple syrup
• 2 tablespoons (25 g) light brown sugar
• 1 teaspoon yuzu juice

Bourbon-Vanilla Roasted Pears

• 2 ripe but firm Bosc pears, halved lengthwise and cored
• 2 tablespoons (25 g) light brown sugar
• 1 tablespoon (15 g) unsalted butter, melted
• 1 tablespoon (15 ml) bourbon
• ½ vanilla bean, seeds scraped (or 1 teaspoon vanilla extract)
• Pinch of kosher salt
• 1 tablespoon fresh lemon juice (about half a lemon)
• 4 thin slices fresh ginger
• 2 tablespoons (30 ml) heavy cream

Finishing

• ½ cup (45 g) sliced almonds, toasted

Method

1. Toast and cook the sorghum.

Place 1 cup (200 g) whole grain sorghum in a dry medium saucepan over medium heat. Toast, stirring frequently, for 2 to 3 minutes until the grains smell nutty and begin to pop. Add 2 cups (480 ml) water, 1 cup (240 ml) apple cider, 1 cinnamon stick, and 1 tablespoon (15 ml) apple cider vinegar. Bring to a boil, reduce heat to low, cover, and simmer for 80 to 90 minutes, stirring occasionally, until the grains are fully tender and the liquid is mostly absorbed. The sorghum may need longer than expected — do not rush this step. Remove and discard the cinnamon stick. Stir in 1 cup (240 ml) half and half a splash at a time, waiting for the porridge to absorb before adding more, until it reaches a creamy consistency. You may not need the full cup. Stir in ¼ teaspoon kosher salt, 5 tablespoons (75 ml) maple syrup, 2 tablespoons (25 g) light brown sugar, and 1 teaspoon yuzu juice. Continue cooking uncovered, stirring frequently, for 10 minutes more until thick and creamy. Cover and keep warm.

2. Roast the pears.

While the sorghum cooks, preheat the oven to 400°F (200°C). Place 2 ripe but firm Bosc pears, halved lengthwise and cored, cut-side up on a parchment-lined rimmed baking sheet. Whisk together 2 tablespoons (25 g) light brown sugar, 1 tablespoon (15 g) unsalted butter (melted), 1 tablespoon (15 ml) bourbon, the seeds from ½ vanilla bean (or 1 teaspoon vanilla extract), and a pinch of kosher salt. Whisk in 1 tablespoon fresh lemon juice. Spoon over and into the pear cavities. Tuck 1 thin slice of fresh ginger into each pear cavity. Roast for 20 minutes. The glaze will begin to harden and caramelize — this is expected. Remove the baking sheet from the oven, discard the ginger slices, and stir 2 tablespoons (30 ml) heavy cream into the pan juices to loosen the caramel into a smooth sauce. Return to the oven for 10 more minutes, until the pears are soft. Reserve the pear halves and the cream caramel separately.

3. Assemble and serve.

Spoon the porridge into bowls. Place a roasted pear half on top of each serving. Drizzle the cream caramel from the baking sheet over the pears. Scatter ½ cup (45 g) sliced toasted almonds over the top.

SERVE WITH

Strong black coffee. A side of thick-cut bacon bridges the sweet and savory if you want a more substantial plate.

Chef’S Notes (Read Before You Cook)

• Sorghum can be soaked overnight to reduce cooking time, but even with soaking, expect the simmer to take 80 to 90 minutes. The grains are done when they are fully tender and creamy, not when the clock says so.
• The bourbon cooks down in the oven, leaving behind warm caramel and vanilla notes rather than a boozy punch. Substitute apple cider if preferred. The pear glaze will harden and caramelize around the 20-minute mark — this is the signal to add the heavy cream, which loosens the caramel into a pourable sauce during the final 10 minutes of roasting.
• Half and half gives the porridge more body than whole milk. Add it gradually — if you pour in the full cup at once, the porridge will be too loose and require significant additional cooking time to thicken.
• Cook time is estimated at 100 minutes based on the sorghum simmer (80 to 90 minutes) plus the additional 10 minutes of uncovered cooking with half and half. The pears roast concurrently during the final 30 minutes. Start the pears when the sorghum has about 30 minutes left.

Robert Meyers-Lussier