Cook the amaranth: bring water and milk to a boil. Add amaranth and butter and return boil. Reduce heat, cover and simmer for 20 minutes, or until the amaranth has come together and resembles porridge. You may add additional water throughout the process, as amaranth will continue to “soak” it up.
In a separate saucepan, combine diced apples and pears with maple syrup, ginger juice, cinnamon sticks, vanilla bean and scrapings, and nutmeg, and cook until softened (about 10-15 minutes).
Meanwhile, heat a cast iron pan over medium heat. Add the pecans and toast, stirring, until they are fragrant but not overly browned. Remove from pan and set aside.
OPTIONAL EGG TEMPERING: Beat eggs in a (regular,”cereal” size) bowl. When the amaranth is finished cooking, add a good size scoop to the eggs and whip frantically with a fork. Add this back into the pot and stir well to incorporate into the rest of the porridge.
Divide the porridge between 4 bowls. Remove the cinnamon sticks and vanilla bean from the apple & pear mixture, and top the amaranth with it. Sprinkle with the pecans. Eat!