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Oregon Orchard Oats Brulee

This recipe was prepared at The Golden Spurtle competition and enjoyed by all.

Pear Compote

  • 1 Tbsp Unsalted Butter
  • 3/4 tsp Coriander Seeds toasted & crushed
  • 1-1/2 cups Pears diced
  • 3/4 tsp Cinnamon/Sugar Mixture (made from 1 tsp cinnamon & 3 tsp sugar)
  • 3/8 cup Clear Creek Distillery Pear Eau de Vie
  • 3/4 to 1 cup Granulated Sugar (for flambé)
  • HAZELNUTS - WHOLE DRY ROASTED finely chopped


Step 1

Toasting 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 2

Oats: Bring water and oats to a boil. Add salt and cream. Cook 17-18 minutes, stirring.

Step 3

Pear 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 4

Fill 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.


Soy creamer would work fine. If Pear Eau de Vie is not available, brandy, rum or whisky would work in a pinch.
Oregon Orchard Oats Brulee

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Heart Health Month
Steel Cut Oats

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Baking Aids

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Baking Aids

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