Pear Semolina Porridge with Marzipan Crumble and Pears in Syrup

Breakfasts | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pear semolina porridge with marzipan crumble and pears in syrup

Ingredients

Semolina - 5.6 oz
Milk - 13 fl oz
Sugar - 2 tablespoons
Ground Cinnamon - ½ teaspoon
Grated Ginger Root - ½ teaspoon
Conference Pear - 1 piece
Pea purée - 7.1 oz
Brown Sugar - ¼ cup
Marzipan - 1.2 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.