Ingredients
GINGER CREAM:1/2 cup heavy whipping cream2 slices fresh gingerroot (about 3/4-inch diameter)1 cinnamon stick (3 inches)1 tablespoon grated orange zest3 tablespoons maple syrup1/8 teaspoon ground nutmegOATMEAL:4 cups water2 cups old-fashioned oats1/4 cup chopped dried apricots1/4 cup dried cherries, chopped1/2 teaspoon salt3 tablespoons brown sugar2 tablespoons butter, softened1 cup fresh or frozen unsweetened raspberries, thawed1/4 cup sugar
Preparation
In a small saucepan, combine the cream, ginger, cinnamon stick and orange zest; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg.
In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes.
Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.
