Oatmeal Porridge Suzette

01Method

1. 1

   Pour the oat flakes into a saucepan and cover with twice their volume of water. Cook over medium-low heat, stirring occasionally, until thickened to a porridge consistency that flows slowly when spooned but remains cohesive.

2. 2

   While the porridge cooks, prepare the fruit. Using a knife, remove the peel and white pith from the oranges, then segment them carefully. In a separate skillet, melt the butter and stir in the sugar until dissolved and lightly caramelized. Add the orange segments and gently stir to coat without browning.

3. 3

   After a minute or two, pour in the alcohol and let it warm through. Continue cooking until the fruit breaks down into a jam-like consistency. Squeeze the lemon juice directly into the pan and remove from heat.

4. 4

   Transfer the cooked porridge to serving bowls, spoon the warm citrus compote over top, and garnish with segments of the red fruit.