Healthy Eating

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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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

Method

  • 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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