Steel Cut Oats with Brown Butter & Balsamic Glazed Pears
Steel Cut Oats with Brown Butter & Balsamic Glazed Pears
Steel Cut Oats with Brown Butter & Balsamic Glazed Pears
Break from the typical morning routine with a delicious and dynamic new topping for Steel Cut Oats: pear wedges and pistachios cloaked in nutty browned butter and a glaze of tart white balsamic vinegar and maple syrup. At once sweet and savory, and as complex as it sounds, these Steel Cut Oats with Brown Butter and Balsamic Glazed Pears are remarkably quick to get on the breakfast table!
Recipe courtesy of Andrea Slonecker.
Servings
4 servings
Prep time
5 minutes
Cook time
15 minutes
Passive time
n/a
Ingredients
4 Tbsp
Unsalted Butter
2
Firm but ripe Pears
halved, cored, and cut into wedges, see notes
1/4 cup
White Balsamic Vinegar
1/2 cup
Coarsely Chopped Pistacios
2 Tbsp
Maple Syrup
Pinch of Kosher Salt
Steel Cut Oats
prepared with basic cooking instructions, see link in notes
Milk or Cream
for serving, optional
Instructions
In a 10-inch, straight-sided skillet set over medium heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are just brown and have a toasty aroma, 3 to 5 minutes. Immediately remove the pan from the heat and carefully pour off all but about 1 teaspoon of the browned butter into a small bowl and set aside.
Add the pears to the skillet with the remaining butter with cut sides down and increase the heat to medium-high. Cook until nicely browned on both of the cut sides, turning once, about 5 minutes.
Reduce the heat to medium and pour in the balsamic (it will spatter a bit). Next add the reserved brown butter, pistachios, syrup and a pinch of salt. Simmer until the sauce reduces to a glaze that coats the pears and nuts, with a little extra in the pan, 3 to 4 minutes.
Spoon cooked oatmeal into shallow bowls and drizzle with milk or cream. Top with the glazed pears and nuts, drizzle with some of the sauce, and serve immediately.
