February 16, 2011

Pear and Semolina Pudding

As with figs and stone fruit, I always get excited about the new season pears. Seeing pears appear in the markets is the first reminder that the summer is coming to a close and it's time to start thinking of autumn recipes. I may be taking a false start as the temperatures are still in their high twenties, but I can't help but prepare myself for the new season.

This pear and semolina pudding reminds me of Ă…land's pancake which has always been a favourite of mine. Semolina gives the dish a soft texture and pear is such a perfect fruit to use for this dessert. Flavoured with cinnamon and cardamom this is certainly a promise of the cooler season!

Pear and semolina pudding
(Serves 2)

250ml milk
25g semolina

2 large free-range eggs
1 heaped tbsp brown sugar
250ml milk
60g white, unbleached spelt flour
1 tsp natural vanilla extract
1/2 tsp ground cardamom
1/2 tsp ground cinnamon

1 pear, cut in half

brown sugar, extra for serving
cinnamon, extra for serving

Start by making the semolina porridge: heat the milk in a saucepan to almost boil. Add the semolina whisking continuously to avoid lumps to form. Bring to boil and keep stirring well every now and then to avoid burning. Simmer for 7-10 minutes, then remove from heat and leave to cool. 

Preheat oven to 200C and grease two large (single-serve) ramekins. Using electric beaters beat the eggs and the sugar until light and fluffy. Add the milk, flour, cooled semolina porridge, vanilla and spices and fold well to combine. Pour into the ramekins (no more than 3/4 full).

Bake the puddings for 10 minutes, then remove from the oven and top with pear halves. Continue to bake for 30 minutes covering the ramekins with baking paper if necessary. Remove from the oven and leave to cool on a wire rack. Sprinkle with brown sugar and cinnamon.
Indulge and enjoy!