A recipe by Debbie Schembri using https://goodearth.com.mt/ ingredients
Prep time 30 minutes
2 tbsp golden castor sugar
500ml whole milk
2 green cardamom pods
1 very ripe persimmon
40 g golden raisins
Handful roasted hazelnuts
Handful whole almonds
250g golden castor sugar
¼ tsp gr cardamon
¼ tsp gr ginger
¼ tsp gr cinnamon
4 tbsp water
Place the milk, cream, 1 tbsp of the golden sugar and the whole cardamom in a pan and heat until small bubbles appear around the edges. Turn off and leave the cardamom to infuse for 20 minutes.
In a separate small pan combine the water with 2 tbsp of the remaining sugar and the ground cardamom. Heat for a few minutes until a thin syrup forms and remove from the heat. Pour in the golden raisins and allow to steep.
Pour the remaining sugar into a non-stick frying pan and place on a medium heat. Prepare a silicone mat on your heat proof counter. The sugar will start to caramelise in places. Every so often swivel the pan to disperse the sugar and ensure even melting.
Once it starts to turn a dark brown colour tip in the nuts and a decent pinch of salt.
Use a spatula to make sure that they are all evenly coated and cook for another 30 seconds. Remove from the heat and sprinkle with the cinnamon and ginger, stir and then scoop onto the silicone mat. Try to separate the nuts but they will clump. Allow to cool.
Remove the cardamom pods from the milk and cream. Add in the oats and bring to the boil. Lower the heat and simmer, stirring occasionally, for around 4 minutes or until thickened to your liking.
Roughly chop the cooled nuts. Spoon the porridge into 2 bowls, divide the persimmon and soaked golden raisins between the two, and scatter over the caramelised, spiced nuts.