Tuesday, December 15, 2009

Brûléed Oatmeal with Baked Apples

2 apples (Granny Smith, Baldwin, or Honeycrisp)—peeled, cored, and cut into wedges ¼ inch thick
2 teaspoons fresh lemon juice
1 tablespoon unsalted butter, melted
2 tablespoons firmly packed light brown sugar
4 cups (32 ounces) whole milk
¼ teaspoon salt
2 cups (6 ounces) rolled oats
½ cup (3 ½ ounces) firmly packed light brown sugar

To make the baked apples, position a rack in the middle of the oven, and preheat to 375°F. Line a rimmed baking sheet with parchment paper.

In a bowl, combine the apples, lemon juice, melted butter, and brown sugar and stir to evenly coat the apples. Spread the apples on the prepared sheet and bake until the liquid is bubbling and the apples are tender and glazed with the brown sugar mixture, about 20 minutes. Remove from the oven and keep warm. Preheat the broiler (grill).

Meanwhile, in a heavy saucepan over medium-high heat, bring the milk and salt to a gentle boil, about 3 minutes. Stir in the oats. Reduce the heat to medium and cook uncovered at a gentle boil, stirring frequently, until the oatmeal is soft and the milk is absorbed, about 5 minutes. Adjust the heat as needed to keep the oatmeal boiling gently. Remove from the heat.

Divide the hot oatmeal among 4 shallow baking dishes about 6 inches in diameter, spreading it evenly in the dishes. Evenly sprinkle 2 tablespoons of the brown sugar over each serving. Using a spoon or your fingers, gently press the brown sugar into a uniform layer.

Arrange the baking dishes on a baking sheet and place in the broiler about 6 inches from the heat source. Broil (grill) until the topping melts and bubbles vigorously, about 3 minutes. Rotate the baking sheet halfway through baking to ensure uniform browning, and watch carefully to prevent the topping from burning. Place each baking dish on a serving plate. Top with the warm apple splices and serve at once.

Recipe Source: Williams-Sonoma: Essentials of Breakfast and Brunch

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