Home Recipes Oatmeal with brown Butter Glazed Pears and Walnuts

Oatmeal with brown Butter Glazed Pears and Walnuts

This warm oatmeal porridge is perfectly for colder autumn mornings and made with firm but ripe pears.

750 ml	cups water
40 g	cups quick-cooking rolled oats
1/2 tsp	cinnamon
1/2 tsp	kosher salt (divided)
4 tbsp	butter
0,5 kg	firm but ripe pears, such as Bosc or Concorde, halved, cored and cut into wedges
75 ml	pear hard cider
55 g	coarsely chopped walnuts
2 tbsp	honey
	milk or cream, for serving

Step 1
In a medium saucepan, combine the water, oats, cinnamon, and 1/4 teaspoon of the salt and bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, for 1 to 5 minutes (depending on the consistency you like it), stirring occasionally. Remove the pan from the heat and cover to keep warm.
Step 2
In a large skillet, melt the butter over medium heat and cook, swirling the skillet occasionally, until the butter solids are just brown and have a toasty aroma, 3 to 5 minutes. Pour off all but 1 teaspoon of the browned butter into a small bowl and set aside.
Step 3
To the hot skillet, add the pears, with cut sides down, and increase the heat to medium-high. Cook until nicely browned on both of the cut sides, turning once, about 5 minutes.
Step 4
Decrease the heat to medium and add the cider, reserved brown butter, walnuts, honey, and remaining 1/4 teaspoon of salt. Simmer until the sauce reduces to a glaze that coats the pears and walnuts, 3 to 4 minutes.
Step 5
Spoon the oatmeal into shallow bowls and top with the pears, walnuts, and sauce. Drizzle with milk or cream, if desired.

You might also like