Oregon Orchard Oats BruleeContributed by: Bob's Red Mill Natural FoodsThis recipe was prepared at The Golden Spurtle competition and enjoyed by all.
Pear Compote
DirectionsStep 1Toasting Oats: To toast the steel cut oats, place the oats on a cookie sheet and bake at 350°F for 20 minutes, stirring occasionally. The oats should be slightly golden and have a nutty smell.Step 2Oats: Bring water and oats to a boil. Add salt and cream. Cook 17-18 minutes, stirring.Step 3Pear Compote: Melt butter over low flame in sauté pan. When butter is just beginning to color, add coriander and let it perfume the butter for a few seconds. Add the pears, and give the pan a shake. Sprinkle the cinnamon sugar over the pears and toss again to coat evenly.Add the cherries and toss to coat. Turn flame up and pour in the Clear Creek Distillery Pear Eau de Vie. Tilt the pan to catch the flame and let the alcohol burn off; alternately a torch can be used to light the compote. Continue to let the compote simmer until the juices begin to caramelize. Add to the oats and mix in gently. Step 4Fill 4 oven-safe bowls or ramekins with oat mixture. Create a rounded top and use granulated sugar for garnish. Use a culinary torch to gently melt sugar, creating a candied brûlée topping. Add topping of finely chopped hazelnuts and enjoy! If a torch is hard to come by, skipping the candied topping will still produce delightful results.Makes 4 servings. NotesSoy creamer would work fine. If Pear Eau de Vie is not available, brandy, rum or whisky would work in a pinch. |
 Servings: 4 Rating (Not yet rated) Products Used in this Recipe
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