This recipe appears in:Sunday Brunch: Cardamom Scented Porridge with Poached Prunes
- 12 prunes
- 1 cup port
- 3 cups water, divided
- 2 cinnamon sticks
- 1 1/2 tablespoons juice from 1 lemon
- 2 tablespoons sugar
- 4 cardamom pods
- 2 cups milk
- 2 cups old fashioned oats
- Pinch of kosher salt
Combine prunes, port, 1 cup water, cinnamon sticks, lemon juice, and sugar in a small saucepan and bring to a simmer over medium-high heat. Cook until prunes are plumped and mixture is reduced to a syrupy consistency, about 20 minutes.
Crack cardamom pods with the bottom of a frying pan or a mortar and pestle. In a large pot bring cardamom pods, remaining 2 cups water, and milk to a simmer over medium heat. When it simmers, add oats and a pinch of salt and cook, stirring occasionally, until oats are soft and most of the liquid has been absorbed.
Remove cardamom pods, then divide oats between 4 bowls. Top each bowl with 3 prunes and allow each guest to pour over the prune poaching liquid at the table.