Irish Oatmeal Brulee With Dried Fruit And Maple Cream

• 1 cup steel-cut oats
• 1 cup heavy cream
• 2 star anise
• 1 small cinnamon stick
• 1 small strip (1/2 by 1 1/2 inches) orange zest
• 1/4 cup maple syrup
• Pinch of salt
• 1/4 cup chopped dried apricots
• 1/4 cup dried cherries or cranberries
• 1/4 cup chopped dried figs
• 2 tablespoons toasted chopped pecans
• 2 tablespoons toasted chopped walnuts
• 4 tablespoons sugar

1. Place oats in a bowl, and cover with water by 2 inches.
2. Cover bowl, and let stand overnight.
3. In a small saucepan, combine cream, star anise, cinnamon stick and orange zest.
4. Bring mixture to a simmer, and cook for 10 minutes.
5. Using a slotted spoon, remove spices and orange.
6. Whisk maple syrup into cream, increase heat to medium-high and simmer until mixture thickens enough to coat back of a spoon, about 10 minutes.
7. Meanwhile, drain oats and place them in a saucepan with 3 1/4 cups water.
8. Simmer over medium heat until tender but not mushy, about 15 minutes.
9. Stir in salt.
10. Preheat broiler.
11. In a small bowl, combine dried fruit and nuts.
12. Divide half the oatmeal among four broiler-proof bowls or large ramekins, then top with fruits and nuts.
13. Cover with remaining oatmeal, and smooth tops.
14. Sprinkle 1 tablespoon sugar over each, and place under broiler.
15. Broil until sugar caramelizes and forms a crust, about 1 to 2 minutes.
16. Watch carefully so sugar doesn't burn.
17. Serve immediately with maple cream.

oats, heavy cream, anise, cinnamon, orange zest, maple syrup, salt, apricots, cherries, pecans, walnuts, sugar

Taken from cooking.nytimes.com/recipes/6828 (may not work)