Pear Semolina Porridge with Ginger, Gingerbread Crumble, and Cinnamon Sauce

Breakfasts | Spanish cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Pear semolina porridge with ginger, gingerbread crumble, and cinnamon sauce

Ingredients

Semolina - 2.8 oz
Milk - 9 fl oz
Sugar - 1 tablespoon
Ground Cinnamon - ⅓ teaspoon
Grated Ginger Root - 0.2 teaspoon
Pea purée - 3.9 oz
Brown Sugar - 7.1 oz
Wheat Flour - 1 tablespoon
Butter - 2 tablespoons
Ladyfinger Cookies - 1.4 oz

Step by Step guide

Step 1

For the sauce, combine 200 grams of brown sugar and flour in a saucepan, add 1 cup of hot water, place over medium heat, and cook for 5 minutes until slightly thickened. Add the butter and cook for another 5–6 minutes. Remove from heat, stir in ¾ teaspoon of ground cinnamon, and let cool. Store the sauce in a jar or airtight container. Before using, lightly whisk the sauce with a fork for shine.

Step 2

For the porridge, combine the milk, ¼ teaspoon of ground cinnamon, ginger, and regular sugar in another saucepan, place over heat, stir, and bring to a boil. Gradually sprinkle in the semolina while stirring continuously over medium heat until it thickens significantly, about 5–6 minutes. Remove from heat, add the pear puree, stir, return to heat, and cook until thickened again. Remove from heat, cover, and let sit for a couple of minutes.

Step 3

For the gingerbread crumble, blend the gingerbread (ideally one without filling) in a blender until it reaches either fine or coarse crumbs, according to your preference.

Step 4

Transfer the porridge to a warmed plate, drizzle with two to three teaspoons of cinnamon sauce on top, sprinkle with gingerbread crumble, and serve immediately.