OATMEAL BRULEE WITH GINGER CREAM

Found this one in a VERY old Taste of Home magazine (which is literally my FAVORITE cooking magazine EVER). Sounds very yummy and filling for a breakfast that will stick with you until lunch!

INGREDIENTS:
Ginger Cream:
1/2 C heavy whipping cream
2 slices fresh gingerroot (about 3/4-inch diameter)
1 cinnamon stick (3 in.)
1 Tbl grated orange peel
3 Tbl maple syrup
1/8 tsp ground nutmeg

Oatmeal:
4 C water
2 C old fashioned oats
1/4 C chopped dried apricots
1/4 C dried cherries, chopped
1/2 tsp salt
3 Tbl brown sugar
2 Tbl butter
1 C fresh or frozen unsweetened raspberries, thawed
1/4 C sugar

DIRECTIONS:
1. In a small saucepan, bring the cream, ginger, cinnamon, and orange peel to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard the solids. Stir in syrup and nutmeg; set aside.
2. In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries, and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and 1/4 C ginger cream. Cover and let stand for 2 minutes.
3. Grease four 10-oz ramekins with the butter; add raspberries. Spoon oatmeal over the tops; sprinkle with sugar. Place on a baking sheet. Broil 4 to 6 inches from the heat for 7 to 9 minutes or until sugar is caramelized. Serve with remaining ginger cream.