Fruited Oatmeal Brulee With Ginger-Maple Cream

Another addition for my Special Breakfast series! Oatmeal gets all dolled up. Feel free to choose diffrent fruits if you prefer other kinds. If you are lucky enough to have one of those blow torch thingies for the brulee, have at it. I must use the broiler in the oven, however. It keeps me humble, I guess.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup heavy cream
• 4  slices fresh ginger (quarter size)
• 1  cinnamon stick
• 2  slices  orange peel (3 inches each)
• 1⁄3 cup maple syrup
• 1⁄4 teaspoon nutmeg
• 4  cups water
• 1⁄2 teaspoon salt
• 2  cups old fashioned oats
• 1⁄4 cup dried cherries (pitted)
• 1⁄4 cup  dried apricot, chopped
• 3  tablespoons brown sugar
• 2  tablespoons unsalted butter, softened
• 2  cups raspberries
• 4  tablespoons  superfine sugar

Directions

1. Bring cream, ginger, cinnamon and orange peel to simmer, cover, reduce heat and simmer for 10 minutes.
2. Remove from heat and stir in syrup and nutmeg and cover.
3. Bring water and salt to a boil.
4. Stir in oats and cook 10 minutes over medium low heat, stirring occasionally.
5. Add dried fruit, brown sugar and 1/4 cup of the Ginger-Maple Cream.
6. Cook 7 minutes longer.
7. Remove from heat and cover.
8. Let stand for 3 minutes.
9. Preheat broiler.
10. Strain Ginger-Maple Cream and discard solids.
11. Butter 4 1-cup ovensafe dishes.
12. Place 5-6 raspberries on the bottom of each dish.
13. Divide oatmeal evenly over raspberries, smoothing the tops.
14. Sprinkle each dish with 1 tbs of superfine sugar.
15. Place under broiler and cook 3-4 minutes or until sugar carmelizes.
16. Serve with remaining Ginger-Maple Cream.