Oatmeal With Almonds and Strawberry Star Anise Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I made this up for breakfast this morning because I had some strawberries that were slightly over-ripe. The sauce is modified from a strawberry shortcake recipe by Sherry Yard, from the Food and Wine 2004 cookbook. Although I thought it was sweet enough with just the strawberry sauce, you may want to serve it with whatever sweetener you prefer with your oatmeal. A little cream may also be nice, but I didn't have any. Ingredients:
1 pint fresh strawberries, hulled and roughly chopped |
1/4 cup fresh orange juice |
2 tablespoons sugar |
1/2 teaspoon finely grated orange zest |
1 whole star anise |
1 cup steel cut oats |
3 cups water |
1/4 cup sliced almonds (toasted if you like) |
Directions:
1. First, prepare the sauce.
2. In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher. Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 minutes. Strain the sauce through a fine sieve into a bowl, pressing hard on the solids to extract as much of the juice as possible; set aside.
3. To prepare the oatmeal, heat the water in a medium saucepan until almost boiling. Stir in the oats and break up any lumps that begin to form. Turn the heat down to medium-low and simmer until all the water is absorbed. Give the oatmeal a good stir and pour into individual bowls.
4. Top each serving of oatmeal with some of the sauce (you can swirl it through decoratively if you like) and top with a portion of the almonds. Serve immediately.
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