Teresa’s pistachio and pear porridge

Pour the milk, oats, diced pear, cardamom, and salt into a saucepan. Bring to a boil while stirring well. Simmer on low heat for about 10 minutes. Add the pistachio paste and chopped pistachios and stir thoroughly. Turn off the heat and leave the porridge to steam under the lid for about 10 more minutes.

Toast the pistachios in a dry, hot pan until they get a bit of color. Add the butter, honey, and a pinch of salt. Mix and spread the nuts onto a sheet of baking paper to cool. Once cooled, roughly chop them with a knife.

Divide the porridge into bowls. Top with pear, pistachio paste, chopped chocolate, and the caramelized pistachios.