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