A bowl of hot Irish oatmeal gets a lavish makeover with the addition of an infused honey and stewed fruits topping.
A fall breakfast dish at bed and breakfasts across the country just might feature a bowl of hot Irish oatmeal. This version of Brûléed Irish Oatmeal with Infused Honey and Stewed Fruits makes an elegant presentation.
Use a variety of your favorite dried fruits, such as prunes, apricot halves, dates and golden raisins, in this dish. We infused warm honey with star anise and cinnamon sticks.
Brûléed Irish Oatmeal Recipe
- 4 cups water
- Pinch of salt
- 1 cup Irish, Scottish, or other steel-cut oats, soaked overnight in water to cover
- 1 cup honey
- 4 whole star anise
- 4 cinnamon sticks
- 2 pieces of orange zest, 4 inches by 3 inches
- 1/4 cup apple cider
- 1 vanilla bean, split lengthwise and scraped of seeds
- 8 pitted prunes
- 5 dried apricot halves
- 5 dried date halves
- 1/4 cup golden raisins
- 3 tablespoons granulated or light-brown sugar
In a medium saucepan set over medium-high heat, cover and bring water with a pinch of salt to a boil. Stir in the oats. Reduce the heat to a simmer, and let cook, uncovered, stirring occasionally, until the oatmeal is tender but still retains some firmness, about 30 minutes. Meanwhile, warm the honey in a saucepan over medium-low heat.
Bundle the star anise, cinnamon sticks and orange zest pieces in a small sack made of cheesecloth and tie with a piece of cotton string. Add the bundle to the honey and let cook for 5 to 10 minutes to infuse the honey with the flavoring of the spices. Remove saucepan from the heat and set aside for at least 30 minutes to steep.
Preheat broiler. Place the apple cider, vanilla bean and seeds, prunes, apricots, dates and raisins in a medium saucepan with 2 cups water. Cover and bring to a boil; reduce to a simmer.
Cook the fruit, uncovered, until the liquid is reduced by about 3/4. Place about 1/4 cup of oatmeal in each of four heatproof bowls. Top each bowl with 1/4 of the stewed fruits mixture. Divide remaining oatmeal evenly among the bowls. Sprinkle the top of each bowl with 1 teaspoon granulated or light-brown sugar.
Place bowls under the broiler and broil until the sugar is lightly caramelized and a crisp shell develops, adding sugar as necessary to achieve the crust. Serve immediately with warm infused honey.