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Scottish Oats


The Arthur Morgan House in Yellow Springs has been a bed-and-breakfast for more than 30 years. Owner Stacey Wirrig’s husband, Steve, who can be found making breakfast for guests crafted by the bed-and-breakfast’s head chef, Erin Campbell. The entree menu sometimes features Scottish oats with vanilla and lemon poached pears.

Scottish Oats with Vanilla and Lemon Poached Pears
| Serves 2

Vanilla and Lemon Poached Pears

4 firm pears
1 vanilla bean, split and scraped
1 tablespoon vanilla extract
1 tablespoon black peppercorns
1 cinnamon stick
1/2 teaspoon whole cloves
Peel of 2 lemons
Juice of 3 lemons
2/3 cup sugar
2 cups sweet white wine (optional)

Peel, halve and core pears. Place in a saucepan with the vanilla bean and seeds, spices, lemon juice and peel, sugar and wine. Add water to cover. (If omitting wine, add enough water to cover.) Stir gently, cover and bring to a boil. Turn down heat to low and simmer for approximately 30 minutes or until pears are easily pierced with a knife. Remove pan from heat. Using a slotted spoon, transfer pears to a cutting board, reserving poaching liquid. Slice cooled pears into 1/2-inch wedges. Return to poaching liquid. Cover to keep warm.

Scottish Oats

1 1/2 cups water
1/2 cup Scottish oats
Pinch of salt
1/4 cup equal mix of dried currants 
and dried cranberries
2 tablespoons toasted pecans
2 tablespoons coconut flakes 
(toasted or plain)
1/2 teaspoon sesame seeds
Unsweetened almond or rice milk

Pour water into a saucepan, then add oats, salt and dried fruit. Cook over low heat, stirring occasionally for approximately 10 minutes. Oats are done when they turn into a chewy texture. Divide into two large bowls, top with a few warm poached pear slices and spoon a bit of poaching liquid over oats. Garnish with toasted pecans, coconut flakes and sesame seeds. Serve with unsweetened almond or rice milk.