Bircher Muesli with Grated Packham's Triumph Pear, Toasted Hazelnuts and Honey

Prep: Approx 10 mins, plus soaking time

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

Recipe by: Australian Pears

For a deliciously creamy breakfast idea try this bircher muesli with grated pear, toasted hazelnuts and honey. Perfect as a warm winter dish.

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Bircher Muesli with Grated Packham's Triumph Pear, Toasted Hazelnuts and Honey

Ingredients:

250g rolled oats

250ml fresh orange juice

750g European style natural yoghurt

2 Packham's Triumph pears, grated

50g brown sugar

75g ground raw almonds

75g ground hazelnuts

75g ground walnuts

4 tablespoons of Bitton Orange Jelly or any good quality honey

Method:

Place the oats into a large mixing bowl, add the orange juice, stir, cover and leave to soak for at least 2 hours or overnight
Place the nuts, Packham's Triumph pears, sugar and yoghurt into the oat mixture and stir to combine
Adjust the yoghurt and sugar to your liking
To serve, place in large bowls and drizzle over some Bitton Orange Jelly or good quality honey

Recipe by David Bitton

David Bitton, renown Australian/French chef and author

David Bitton was born in Paris in 1968 and began his apprenticeship in La Colombes, Paris, in 1984 at the age of fifteen. His love of old and established fine dining rooms took him to The Grande Dining Room at the elegant Windsor Hotel in Melbourne. In 1994, David was chef de partie at The Sheraton on the Park in Sydney, quickly becoming head chef at the famous Gekko Restaurant in 1996.

In 2000 David and his wive's dream of owning their own café became a reality when they opened Bitton in Alexandria. To supplement the food at the café, the now famous Strawberry and Vanilla Jam was created and the journey of their amazing success story began.

In 2010 David celebrated ten years in business with the launch of his first book, Bitton, A French-inspired café cookbook. The book has been an outstanding success in its quest to bring real food from the iconic café and David’s background into people’s kitchens and he has sold an unprecedented 60,000 copies.