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Cardamom Scented Porridge with Poached Prunes

January 19, 2013

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read


serves Serves 4, active time 30 minutes, total time 30 minutes

  • 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


  1. 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.

  2. 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.

  3. 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.

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