Oats

1. Preheat oven to 350°. Spread the pecans evenly on one baking sheet and the oats evenly on a separate baking sheet. Put the oats in the oven and bake for 15-20 minutes, stirring occasionally.
2. During the final 8-10 minutes of baking, add the baking sheet with the pecans and continue baking both until the oats start to brown slightly and there is a nutty aroma.
3. Remove from oven and set aside. Once the pecans have cooled, roughly chop them and reserve for later.
4. Bring the water and oats to a boil in a medium saucepan. Add the salt and cream. Cook over medium heat for 15-18 minutes, stirring occasionally.

Apple Compote

1. In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and cardamom.
2. Melt the butter over low heat in a sauté pan. When butter starts to brown, add the apples and swirl them around in the butter. Sprinkle the spice mix over the apples and toss to coat evenly. Add the currants and toss again to coat.
3. Pour the pear liqueur over the apples. Using a culinary torch or if you’re really fancy, the flame of your gas stove to carefully light the alcohol. Once the alcohol burn offs, allow the compote to simmer until the juices begin to caramelize and the apples soften (about 5-7 minutes). Gently mix in the oats and stir in the maple syrup.

Flambé

1. Divide the oatmeal between 4 (1 cup capacity) torch-safe ramekins.
2. Sprinkle 2 tablespoons of sugar over each ramekin of oatmeal. Using a culinary torch, gently melt the sugar until a candied crunchy brûlée crust forms.
3. Sprinkle with chopped pecans and enjoy in the comfort of your warm and cozy bed.