Red Berry Porridge With Sugar Plum Compote

Description

Source: COOK COLOR - MARIA ZIZKA

This is oatmeal for someone who loves fruit and has a sweet tooth. You can swap plum jam for the compote, but the compote takes only about 10 minutes to cook.

Ingredients

• 1 ½ pounds (680 g) mixed red raspberries and hulled strawberries
• 3 cups (720 ml) water
• ¼ cup (50 g) sugar
• 1 cup (200 g) steel-cut oats
• ¼ teaspoon fine sea salt
• 8 plums (about 1¼ pounds/ 565 g), pitted and cut into ½-inch (1.5 cm) wedges
• ½ cup (120 ml) fresh grapefruit juice
• ¼ cup (50 g) sugar
• Pinch of fine sea salt
• 1 teaspoon pure vanilla extract
• Fresh red currants, for garnish

Directions

1. Make the porridge: In a medium saucepan, combine the berries, water, and sugar.
2. Cook over medium heat, stirring occasionally, until the berries are completely broken down and the mixture is ruby red, about 20 minutes.
3. Strain through a fine-mesh sieve, discarding the cooked berries.
4. Return the strained syrup to the pot and bring to a simmer.
5. Add the oats and salt.
6. Cook, stirring every once in a while at first and more often toward the end, until the oats are tender, 30 minutes.
7. Meanwhile, make the compote: In a small pot over medium heat, combine the plums, grapefruit juice, sugar, and salt.
8. Bring to a gentle simmer, cover the pot, and cook until the plums turn soft and have the consistency of jam, about 10 minutes.
9. Remove from the heat and stir in the vanilla .
10. To serve, divide the porridge among four bowls.
11. Spoon some compote on top and garnish with red currants.

Yield: Serves 4