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| This recipe is adapted from one developed by chef Katy Sparks, of Quilty’s restaurant in New York |
| City. Do not use old-fashioned rolled oats, instant, or quick-cooking oatmeal for this recipe. |
| 1/4 cup packed light-brown sugar |
| 1 1/2 cups Irish, Scottish, or any steel-cut oatmeal |
| 1 cup stewed prunes (optional) |
| Pure maple syrup (optional) |
| 1. Crumble brown sugar onto a baking pan or shallow dish; let dry overnight. Press through sieve |
| or grind in spice grinder. Set aside. |
| 2. In a large saucepan, bring milk and 3 1/2 cups water to a boil over medium-high heat; stir in |
| oatmeal and salt. Cook over medium heat, stirring often, 15 minutes. Reduce heat and simmer, |
| stirring often, until almost all liquid has been absorbed and oats are al dente, about 25 minutes. |
| 3. Transfer oatmeal to a 6-cup shallow ovenproof dish with 2-inch sides; sprinkle with dried brown |
| 4. Heat broiler, and broil oatmeal until sugar melts and forms a crust, about 2 minutes. Garnish |
| with apple and pear chips, prunes, maple syrup, and cream, if desired. |
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