Total Time: 37 mins

Prep Time: 30 mins

Cook Time: 7 mins

Yield: 4 servings

Equipment: mixing bowl, 4 10oz Ramekins


Ginger Cream
  • ½ cup heavy cream
  • 2 tsp grated fresh ginger root
  • 1 cinnamon stick
  • 1 tbsp grated orange peel
  • ¼ cup maple syrup
  • ¼ tsp nutmeg 
  • 4 cups water
  • 2 cups old fashioned oats
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dried cherries
  • ½ teaspoon salt
  • 3 tbsp brown sugar
  • 2 tbsp butter, soft
  • 1 cup fresh or frozen raspberries, thawed
  • ¼ cup sugar


    1. For the ginger cream: In a small saucepan combine the cream, ginger, cinnamon stick and orange peel.
    2. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer, covered, for 10 minutes.
    3. Remove from heat and strain and discard solids. Stir in syrup and nutmeg.  Set aside.
    4. For the oatmeal: In a large saucepan bring water to a boil over high heat. Stir in oats, apricots, cherries and salt.
    5. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Remove from heat and stir in brown sugar and ¼ cup of ginger cream. Cover and let stand for 2 minutes.
    6. Grease the 10-oz. stoneware ramekins with butter. Place on a baking sheet.
    7. Divide raspberries between the two ramekins. Spoon oatmeal over raspberries. Sprinkle evenly with sugar.
    8. Broil six inches from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream. 

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