Sweet Almond Cream Of Buckwheat With Skillet Pears

• 2 cups fat-free milk
• 1/2 cup uncooked cream of buckwheat
• 2 tablespoons plus 2 teaspoons sugar, divided
• 1 tablespoon light butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• Cooking spray
• 2 cups chopped ripe pear
• 1/4 cup dried cherries
• 2 tablespoons water
• 1/2 teaspoon ground cinnamon
• 1/4 cup sliced almonds, toasted

1. Bring milk just to a boil in a medium saucepan over medium-high heat. Stir in cream of buckwheat; reduce heat and simmer 10 minutes or until thickened, stirring frequently. Remove buckwheat from heat; stir in 2 tablespoons sugar, butter, and next 3 ingredients.
2. While buckwheat cooks, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear, remaining 2 teaspoons sugar, cherries, 2 tablespoons water, and cinnamon to pan. Bring to a simmer; cover and cook 4 minutes. Remove from heat.
3. Spoon cereal evenly into 4 bowls. Top evenly with pear mixture and almonds.
4. Buckwheat is a misleading term. It's not wheat but rather a naturally gluten-free seed that yields this delicious, creamy hot breakfast. It's a whole grain, which carries many health benefits such as helping to reduce blood cholesterol levels, and is less starchy and higher in fiber than gluten-free corn or rice.
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milk, cream of buckwheat, sugar, light butter, vanilla, almond extract, salt, cooking spray, chopped ripe pear, dried cherries, water, ground cinnamon, almonds

Taken from www.myrecipes.com/recipe/almond-cream-buckwheat-pears (may not work)