PAN-SEARED OATMEAL WITH WARM FRUIT COMPOTE AND CIDER SYRUP
There's weekday oatmeal - the sort you make and eat in a rush - and then there's a special occasion oatmeal like this - the kind you save for a lazy weekend morning when the children are watching cartoons and you have the time to make something truly spectacular. First, reduce some apple cider until it's thick and glossy. While that simmers, toss together a quick compote of water, brown sugar, cinnamon and dried fruit. Make a simple pot of steel-cut oatmeal, spread it in a baking dish and chill for about an hour. (If you're a planner, you could do everything up to here the night before.) Finally, cut into triangles and sear in a blazing-hot pan glistening with butter. Serve with compote and syrup and prepare for oohs, ahhs and oh-mys.
Provided by Tara Parker-Pope
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
- To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
- To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
- Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
- Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.
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