Oregon Orchard Oats Bruleé

Oregon Orchard Oats Bruleé

This recipe for Oregon Orchard Oats Bruleé was prepared at The Golden Spurtle competition and enjoyed by all.
Servings
4 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

Oats
  • 1/2 cup Steel Cut Oats
  • 1/2 cup toasted Steel Cut Oats
  • 2 cups Water
  • 1/2 tsp Salt
  • 1/2 cup Heavy Cream
Pear Compote
  • 1 Tbsp Unsalted Butter
  • 3/4 tsp toasted, crushed Coriander seeds
  • 1-1/2 cups pears diced
  • 3/4 tsp Cinnamon-Sugar Mixture made from 1 Tbsp ground cinnamon + 3 Tbsp sugar
  • 3/4 cup Dried Tart Cherries
  • 3/8 cup Pear Liqueur like Clear Creek Distillery Eau de Vie
  • 3/4 - 1 cup Granulated Sugar for bruleé
  • finely chopped Hazelnuts

Instructions

Oats
  1. Bring water and oats to a boil. Add salt and cream. Cook 17 - 18 minutes, stirring.
Pear Compote
  1. 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.
  2. Add the cherries and toss to coat. Turn flame up and pour in the pear liqueur. Tilt the pan to catch the flame and let the alcohol burn off. Alternately, the 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.
  3. Fill four oven-safe bowls of 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 bruleé topping. Add topping of finely chopped hazelnuts and enjoy!

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