Pear semolina porridge with ginger, gingerbread crumbs and cinnamon sauce

2 servings

15 minutes

Pear semolina porridge with ginger, gingerbread crumbs, and cinnamon sauce is a refined blend of tenderness, spice, and sweetness inspired by Spanish cuisine. The semolina soaked in milk and cinnamon aroma acquires a velvety texture, while the addition of pear puree adds freshness and fruity richness. Ginger adds a slight spiciness, creating an amazing balance of flavors. Serving it with warm cinnamon sauce makes the dish cozy, while the crunchy gingerbread crumbs add texture contrast. This is not just breakfast — it's a culinary journey inspired by Spanish traditions that warms the soul and brings morning joy.

Energy value per serving

• Calories: 967.6
• Proteins: 10.7g
• Fats: 26.7g
• Carbohydrates: 199.3g

Ingredients

• Semolina: 80 g
• Milk: 280 ml
• Sugar: 1 tbsp
• Ground cinnamon: 0.3 tsp
• Ground ginger: 0.2 tsp
• Pear puree: 110 g
• Cane sugar: 200 g
• Wheat flour: 1 tbsp
• Butter: 2 tbsp
• Gingerbread: 40 g

Cooking steps

1. For the sauce, combine 200 grams of cane 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 butter and cook for another 5-6 minutes. Remove from heat, stir in 3/4 teaspoon of ground cinnamon and cool. Store the sauce in a jar or airtight container. Before use, lightly whisk the sauce with a fork for shine.

   Required ingredients:

   • Cane sugar: 200 g
   • Wheat flour: 1 tablespoon
   • Butter: 2 tablespoons
   • Ground cinnamon: 0.3 teaspoon

2. For the porridge, combine milk, 1/4 teaspoon ground cinnamon, ginger, and regular sugar in another saucepan, place on the heat, stir, and bring to a boil. Gradually sprinkle in semolina and cook, stirring constantly over medium heat, until thickened, about 5-6 minutes. Remove from heat, add pear puree, stir, return to heat, and cook until thickened again. Remove from heat, cover with a lid, and let sit for a couple of minutes.

   Required ingredients:

   • Milk: 280 ml
   • Ground cinnamon: 0.3 teaspoon
   • Ground ginger: 0.2 teaspoon
   • Sugar: 1 tablespoon
   • Semolina: 80 g
   • Pear puree: 110 g

3. For the gingerbread crumbs, crush the gingerbread (ideally without filling) in a blender — either into fine crumbs or coarser, as you prefer.

   Required ingredients:

   • Gingerbread: 40 g

4. Transfer the porridge to a heated plate, drizzle with two to three teaspoons of cinnamon sauce, sprinkle with gingerbread crumbs, and serve immediately.

   Required ingredients:

   • Ground cinnamon: 0.3 teaspoon
   • Gingerbread: 40 g