CHAI STEEL CUT OATS WITH GINGER CARAMELIZED PEARS
Cook Time: 30 minutes
Yields: 4 servings
2 cups light coconut milk (divided), 3 cups water
6 bags black tea, 6" ginger (diced), 3 cinnamon sticks (broken up), 12 pods cardamom (crushed), 24 black peppercorns
2 star anise, 2 TBS honey
1 TBS butter, 1 cup steel cut oats
1/4 cup sugar, 2 pears (thinly sliced), 1 TBS (~ 1 1/2 inch piece) freshly grated ginger, 1 TBS butter
In a medium-sized pot, heat the coconut milk and water over medium heat. Add the tea bags, ginger, cinnamon sticks, cardamom, and peppercorns. Let the mixture infuse for five minutes. If it begins to boil, reduce the heat. Squeeze the tea bags and remove them. Add the star anise and allow to infuse for five minutes more. Meanwhile, get a skillet over medium heat and add the butter. Toss in the steel cut oats, stirring occasionally until lightly browned and nutty. Strain the chai-infused coconut milk, reserving the liquid and returning it to the pot. Whisk in the honey then add the toasted steel-cut oats. Let the oats simmer on medium-low for 35-40 minutes, stirring occasionally. If they get too thick, add a bit more water.
When the oats have about ten minutes left, start the pears. Get a skillet over medium-high heat (closer to medium then high). When it is hot, add the sugar, distributing it in a thin layer. Do not stir the pan. Allow the sugar to bubble until lightly golden before adding the pears and grated ginger, and taking the pan off the heat. Add the butter and and give it all a good toss.