yellow porridge

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and quarter the pineapple, cut out the stalk and cut the flesh into pieces. Cut peaches and nectarines crosswise at the top. Scald for 2 minutes in boiling water, rinse under cold water and peel the skin.

2. 2

   Cut the fruit in half, remove from the stone and dice. Boil up the juice. Bring the fruit, sliced vanilla pod and cinnamon stick to the boil and let it boil over medium heat for about 10 minutes. Remove vanilla pod and cinnamon stick.

3. 3

   Stir cornstarch in a little water until smooth and bind the groats with it. Stir in sugar, pour into a bowl and let it cool down. Serve decorated with mint.