Oats Brulee w/ Persimmon & Cranberries
1 cup steel cut oats
2 cups water
½ tsp salt
½ cup coconut cream (or heavy cream)
1 tbsp unsalted butter
1 tsp fennel seeds, toasted & crushed
2 cups chopped ripe persimmon
2 tsp cinnamon sugar mixture (Made w/ a mix of 1 tbsp cinnamon & 3 tbsp sugar)
1/2 cup cranberries
2 tbsp apple cider vinegar
¾ cup granulated sugar
Chopped pistachios, to garnish
Cook steel cut oats with water, salt and coconut cream for about 17-18 minutes, stirring occasionally. Remove from heat and set aside.
Heat a medium pan on low heat and add the butter. Melt the butter until the color starts to change.
Add the crushed fennel seeds and sauté for a few seconds until fragrant.
Stir in the diced persimmon, sprinkle with the cinnamon sugar and toss to coat. Add the cranberries and toss to coat.
Sprinkle the apple cider vinegar and simmer until mixture starts to caramelize.
Remove from heat and fold mixture with the oats.
Divide oats mixture into ramekins or oven-proof bowls. Shape into a mound at the top of each bowl.
Sprinkle the top of each bowl with an even layer of granulated sugar.
Melt the sugar with a culinary torch or slide them under the broiler to melt and caramelize the sugar topping on each bowl.
Garnish with chopped pistachios and serve.