Semolina flummery with caramelized pears

Name: Semolina flummery with caramelized pears
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TABLESPOON Hazelnut kernels (without skin); 3 Pears (e.g. Williams Christ); 3 TABLESPOONS Butter; 100 g Icing sugar; 1/2 Vanilla pod; 100 ml Vin Santo; 1/2 Lemon; 600 ml Milk; 50 g Sugar; 1 Cinnamon stick; 60 g Common wheat semolina; 7-10 Tbsp Cinnamon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

The sweet tooth doesn't know which to spoon first: the cinnamon semolina porridge solo or with pear or roasted nut - or with everything?

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TABLESPOON Hazelnut kernels (without skin)
3 Pears (e.g. Williams Christ)
3 TABLESPOONS Butter
100 g Icing sugar
1/2 Vanilla pod
100 ml Vin Santo
1/2 Lemon
600 ml Milk
50 g Sugar
1 Cinnamon stick
60 g Common wheat semolina
7-10 Tbsp Cinnamon

Directions

1
Roast the nuts in a pan without fat, take them out and chop them roughly. Peel, quarter and core the pears. Heat 1 tbsp. butter in the pan.
2
Add the pears. Sift icing sugar over them and caramelise over medium heat for 8-10 minutes, stirring occasionally. Cut the vanilla pod lengthwise, scrape out the pulp, put the pod aside. Stir the wine, lemon juice and vanilla pulp into the pears and remove from the heat.
3
Bring milk, sugar, vanilla pod and cinnamon stick to the boil. Stir in semolina and simmer for about 5 minutes at low heat, stirring continuously. Remove from heat, remove vanilla pod and cinnamon stick. Stir in 2 tablespoons of butter. Arrange warm semolina porridge with pears and caramel. Sprinkle with nuts, dust with cinnamon.