Oregon Orchard Oat Brulee - cooking recipe

Ingredients

OATS
1/2 cup steel cut oats, raw
1/2 cup steel cut oats, toasted
2 cups water
1/8 teaspoon kosher salt
PEAR COMPOTE
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

Preparation

Soak oats in water overnight, covered.
Bring water and oats to a boil in a small saucepan.
Add salt and cream.
Cook 17 to 18 minutes, stirring. Remove from heat, cover and let set while preparing compote.
Melt butter over low flame in saute 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.
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.
Garnish with granulated sugar. Flambe. Add topping of finely chopped hazelnuts.