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Semolina pudding with caramel pears

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2015

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