In a pot, combine all the porridge ingredients and gently simmer until the porridge is cooked and the liquid is reduced.
While the porridge is cooking, place the pears into saucepan with the water. Bring the water to a boil then add the syrup, sugar and cinnamon.
Keep coating the pears with syrup until the water has reduced into a sticky syrup and the pears are a golden brown.
Divide the porridge between two bowls, top with a splash of Puhoi Valley Milk, a spoonful of Puhoi Valley Greek Yoghurt and a sprinkling of pistachios.