Usuba
Semolina Porridge with Pear in Syrup and Marzipan
Delicate semolina porridge with pear purée, seasoned with cinnamon and ginger. Served with soft pear slices poached in fragrant syrup and crispy marzipan crumble.
- Total
- 20 min
- Standard serving
- 538.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
In a saucepan, combine water, cane sugar, ground cinnamon and ginger. Place over heat and simmer until the sugar dissolves.
Cut the pear in half, remove the seeds, central veins, and skin. Sprinkle with lemon juice.
Slice the pear into thin slices and place in a saucepan with syrup. Cook over low heat for about 10 minutes until soft, without reducing to puree. Remove from heat.
- 2
Step 2
In another saucepan, combine milk, sugar, ground cinnamon and ginger. Stir, place on heat and bring to a boil.
Pour the semolina in a thin stream, stirring constantly. Cook over medium heat for 5–6 minutes until thickened considerably.
Remove from heat, add pear puree, and stir. Return to heat and reduce to the desired thickness. Remove from heat, cover with a lid, and let sit for 2 minutes.
- 3
Step 3
Serve the porridge on heated plates. Arrange the pear slices in a fan shape, crumble marzipan on top. If desired, drizzle with pear syrup.
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