Oat Dumplings with Pear-Saffron Compote

For the dumplings, knead the oatmeal with the remaining ingredients to a medium-firm mass and let rest for 30 minutes. Form small dumplings, place in boiling salted water and let steep for 10 minutes. For the brittle, heat oatmeal dry in a pan (until lightly browned), sprinkle with the sugar, turn quickly so that the sugar begins to caramelize, and immediately empty out onto a paper, let cool over, and place a second paper over the top. Roll over tightly with a rolling pin to break up the flakes. Let cool. For the compote, bring white wine with raw sugar and saffron threads to a boil, simmer gently for 10 minutes. Peel and core the pears, cut into cubes and steep in the saffron stock for 10 minutes. Roll the finished dumplings in oat brittle and arrange on pear-saffron compote.

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