Name: Semolina pudding with caramel pears
Yield: 4
Ingredients: 800 ml milk; 70 gm caster sugar; 1 vanilla bean, split and seeds scraped; 1 cinnamon quill; 50 gm semolina; 20 gm butter; To serve: coarsely chopped roasted hazelnuts; Caramel pears; 20 gm butter, coarsely chopped; 3 pears, peeled, cored and quartered; 100 gm pure icing sugar, sieved; 100 ml dessert wine; Juice of ½ lemon

Choose ripe pears with just a little firmness. We like beurre Bosc or William Bartlett.

Ingredients

800 ml milk

70 gm caster sugar

1 vanilla bean, split and seeds scraped

1 cinnamon quill

50 gm semolina

20 gm butter

To serve: coarsely chopped roasted hazelnuts

Caramel pears

20 gm butter, coarsely chopped

3 pears, peeled, cored and quartered

100 gm pure icing sugar, sieved

100 ml dessert wine

Juice of ½ lemon

Method

1.For caramel pears, melt butter in a large frying pan over medium-high heat, add pears and icing sugar and cook, tossing occasionally, until pears are caramelised and tender (10-12 minutes). Deglaze pan with dessert wine, stir in juice and set aside.

2.When pears are almost cooked, stir milk, sugar, vanilla and cinnamon in a saucepan over medium-high heat until sugar dissolves, then bring to the simmer, add semolina in a steady stream and cook, whisking continuously, until thick and smooth (5-6 minutes). Remove from heat, whisk in butter, then serve pudding hot topped with caramel pears and their syrup and hazelnuts.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd