Prepare the Toasted Sugar Almonds (up to 1 week ahead):

1. In a pot of boiling water, blanch the almond slices for 1 minute, then immediately drain.
2. Transfer the still-hot almonds to a medium-sized mixing bowl, and toss with sugar and salt until evenly coated. Scoop onto a lightly greased baking sheet and spread out into an even layer.
3. Toast the almonds under a hot broiler until dark brown and toasty, stirring every 3-5 minutes to avoid burning, about 10-15 minutes in total. (Keep an eagle eye on them once they start to take on colour - they tend to go from barely browned to carbonized in a matter of seconds!)
4. Transfer to a wire rack to cool for 5 minutes, then give the almonds one last vigorous stir to break up any clumps that may have formed. Let cool completely, then transfer to an airtight container until ready to use (or for up to 1 week).

Make the Porridge:

1. In a large dry skillet set over medium-high heat, toast the millet until it starts to smell nutty and is lightly browned in spots, about 5 minutes. Remove from heat and let cool to room temperature.
2. Using a coffee grinder or a small food processor, pulse the millet a few times, until it’s very coarsely ground, about halfway between whole grains and flour.
3. In a small saucepan, whisk together the ground millet with water, milk and salt. Bring to a simmer over medium-high heat, then reduce the heat to low and cook, stirring frequently, for 15-20 minutes or until soft and creamy. If the mixture looks too thick or you like your porridge to be on the runny side, stir in a little more milk until it reaches the desired consistency.

Assemble:

1. Immediately spoon the hot porridge into two serving bowls, dividing evenly. (It’s best not to wait, as the porridge will start to thicken as it cools.) Pour a ¼ cup milk on top of each bowl, then top with persimmon slices and sprinkle with toasted almonds. Finish with a drizzle of maple syrup and a dusting of cinnamon, and enjoy!