Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat heavy cream over low heat. Place star anise, cinnamon, and orange zest in a small piece of cheesecloth and tie with cotton string. Place in the heavy cream, and simmer for about 10 minutes to infuse the cream. Whisk in maple syrup. Increase heat to medium and cook until thickened and able to coat the back of a spoon.

Place about 1/4-cup oatmeal in each of four heatproof bowls. Sprinkle each with 1/4 of the dried fruits and nuts. Divide the remaining oatmeal evenly among the bowls. Sprinkle each with 1 teaspoon sugar. Place them under the broiler until the sugar is caramelized and a crisp shell is formed, adding more sugar if necessary. Garnish with remaining fruit and nuts and serve immediately with maple cream.

A winter brunch at QuiltyÂ’s restaurant and bar in New York City might include rich oatmeal brûlee with spiced cream flavored with maple syrup. Inspired by the French desert, creme brûlee, chef Katy Sparks layers cooked Irish oatmeal with dried fruits and nuts and finishes it with a brittle burnt-sugar crust. She uses a torch to melt the sugar, but a few minutes under the broiler can achieve the same effect. Use a variety of your favorite dried fruits like figs, apricots, and cherries in this dish. Chopped walnuts and pecans add crunchy texture. Katy infuses warm heavy cream with star anise and cinnamon before adding pure maple syrup from Vermont. Healthy and delicious oats are high in vitamins B1, B2, and E.