shelled pecans, toasted and coarsely chopped
OATMEAL: In a saucepan over medium-high heat, toast the oats in the butter for 2 minutes. Add the water and salt. Bring to a boil, reduce the heat and simmer gently, uncovered, until the oatmeal thickens and is tender, 25 to 30 minutes, stirring frequently, especially toward the end.
PEAR AND MAPLE TOPPING:Meanwhile, in a skillet over medium-high heat, cook the butter and sugar until they begin to colour. Add the pears and currants. Sauté until the pears are tender and coloured a light gold, about 4 minutes.
Serve the hot oatmeal in bowls. Spoon some of the topping onto each portion. Sprinkle with pecans and drizzle with maple syrup.
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Irish Oatmeal With Pears and Maple (cont.)