Semolina pudding with caramel pears


  • Serves 4 people

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

  • 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
01   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.
02   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.
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