Oregon Orchard Oat Brulee |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This recipe, by Michael Cox, won first place in the traditional porridge category of the Golden Spurtle World Porridge Making Competition. He's the first American to ever win the competition - pretty cool! Ingredients:
1/2 cup steel cut oats, raw |
1/2 cup steel cut oats, toasted |
2 cups water |
1/8 teaspoon kosher salt |
1 1/2 cups diced pears, unpeeled, sprinkled with lemon juice |
1 tablespoon unsalted butter |
3/4 teaspoon toasted crushed coriander seed |
1/4 teaspoon cinnamon |
3/4 teaspoon sugar |
1 pinch salt |
3/4 cup dried sweet cherries |
1/2 cup pear eau de vie |
3/4 cup granulated sugar, for flambe |
finely chopped hazelnuts, for garnish |
1/2 cup heavy cream |
Directions:
1. Soak oats in water overnight, covered.
2. Bring water and oats to a boil in a small saucepan.
3. Add salt and cream.
4. Cook 17 to 18 minutes, stirring. Remove from heat, cover and let set while preparing compote.
5. 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 and the salt over the pears and toss again to coat evenly.
6. Add the cherries and toss to coat. Turn the flame up and pour in the eau de vie. Tilt the pan to catch the gas flame and let the alcohol burn off. Continue to let the compote simmer until the juices begin to caramelize. Add to the oats and mix in gently. Spoon into 3 small bowls, mounding the tops.
7. Garnish with granulated sugar. Flambe. Add topping of finely chopped hazelnuts.
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