Ingefära & vanilj päron gröt topping

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1. 1
   Scrape the seeds from the vanilla pod into a wide saucepan. Drop in the pod as well, then add the ginger, cinnamon stick, sugar, lemon juice and 500ml water. Bring to a simmer over a medium-high heat and bubble for 5 mins until starting to reduce. Add the pears and stir to coat. Reduce the heat to medium-low and simmer for 15-20 mins more until the pears are tender when pierced with a knife. Once cool, the pears in their poaching liquid will keep chilled in an airtight container for up to five days.
2. 2
   Meanwhile, make the porridge. Tip the oats, milk and 800ml water into a saucepan along with a pinch of salt. Cook, stirring often, over a medium heat for 8-10 mins until thickened and creamy – cook for slightly longer if you prefer a thicker porridge, or add a splash of water if you prefer it thinner. The more you stir, the creamier it will become.
3. 3
   Serve the porridge in bowls topped with the pear halves and a drizzle of the poaching syrup.