Pineapple juice 1 tbsp
Water 1 cup
Slice up each fruit to your liking. Pour the water and pineapple juice in a bowl. Now dip the apple slices, pear slices, and peach slices in the mixture and place on a serving dish. (This prevents the fruit from browning.) Put the serving plate with the fruit in refrigerator until ready to serve.
Usually three slices of each fruit per person. But that is up to you.
(Serve when you are halfway through preparing second course.)
When you are ready to serve, take a cinnamon stick, lightly and finely grate it over all the fruit on the plate. Then take a pinch or two of brown sugar and shower it over the fruit. Then serve.
— Second Course—
1 tsp brown sugar
1 large pinch of cinnamon
1/2 cup heavy cream
1 pinch salt
1/2 cup golden raisins
2 cups water
2 cups milk
1 cup steel-cut oats
1/2 cup apple juice
Bring the milk and water to a boil in the sauce pan. Then add the steel cut oats and salt. Stir occasionally until it becomes thickened. Now reduce the heat to simmer for 30 minutes while occasionally stirring. Keep an eye on it to make sure it is at the desired thickness before removing the pan from the heat.
While the oats are cooking, bring the apple juice in another sauce pan to a boil. Then add in the raisins. Let them boil for 3 minutes. Turn off the heat.
While that is going, get a (electric) mixing bowl and pour in the heavy cream, cinnamon, and brown sugar. Whip this up until it becomes stiff and then chill it in the refrigerator until oats are finished.
(This is where you usually serve the first course.)
When oats are finished, serve hot in a fairly large bowl. Sprinkle the raisins over the top of the oats, spoon on one heaping tablespoon of the whipped mixer you put in the refrigerator. Then serve.