Pear Semolina Porridge with Marzipan Crumble and Pears in Syrup
Breakfasts • Italian
Description
Pear semolina porridge with marzipan crumble and pears in syrup
Ingredients
- Semolina 5 oz
- Milk 15 fl oz
- Sugar 2 tablespoons
- Ground Cinnamon ½ teaspoon
- Grated Ginger Root ½ teaspoon
- Conference Pear 1 piece
- Pea purée 5 oz
- Brown Sugar ¼ cup
- Marzipan 0 oz
- Meyer Lemon Juice 2 teaspoons
Step-by-Step Guide
Step 1
For the poached pears in syrup, combine 100 ml of water, ¼ cup of brown sugar, and ¼ teaspoon each of ground cinnamon and ginger in a saucepan. Place over heat and cook until the sugar dissolves. Cut the pear in half, remove the seeds, tough central veins, and skin, and drizzle with lemon juice. Slice the pear into thin pieces, add to the saucepan with the syrup, and simmer over low heat for about 10 minutes until tender but not mushy, then remove from heat.
Step 2
For the porridge, combine milk, regular sugar, and ¼ teaspoon each of ground cinnamon and ginger in another saucepan. Stir, place over heat, and bring to a boil. Gradually sprinkle in the semolina while stirring constantly and cook for about 5–6 minutes over medium heat until thickened. Remove from heat, add the pear puree, and stir. Return to heat and cook until thickened again. Remove from heat, cover, and let sit for a couple of minutes.
Step 3
Serve the porridge on warmed plates, fan the pear slices on top, and crumble the marzipan over it. Optionally, drizzle with a little of the reduced pear syrup.
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