Combine cream, ginger, cinnamon, and orange peel in a small saucepan. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and allow to simmer for 10 minutes. Remove pan from heat.
Remove and discard ginger slices and cinnamon stick.
Stir in syrup and nutmeg.
Bring water to a boil in a large saucepan over medium heat. Add the oats, dried fruit, and salt. Continue to cook for 5 minutes, stirring frequently.
Remove pan from heat. Add in brown sugar, 1/4 cup ginger cream and the butter.
Cover pot and let stand two minutes.
In the meantime, preheat the broiler.
Grease four 10-ounce oven-proof ramekins. Spoon an equal amount of raspberries among the four dishes. Top with the oatmeal.
Sprinkle 1 tablespoon of sugar over the top of each ramekin.
Broil the ramekins 4-6 inches from the heat for 7-9 minutes, or until the tops are brown and the sugar is caramelized.
Drizzle each dish with remaining ginger cream.