Pear semolina porridge with marzipan crumbs and pear in syrup

2 servings

20 minutes

Pear semolina porridge with marzipan crumble and poached pears is an exquisite dessert with Italian motifs. The delicate, velvety texture of the semolina porridge combines with the subtle aroma of cinnamon and ginger, creating warmth and comfort in every bite. Pear puree adds sweetness and a light fruity freshness, while syrup-soaked pear slices reveal a rich caramel flavor. The marzipan crumble adds nutty depth, making the dish truly refined. This dessert is perfect for a leisurely breakfast or a cozy evening with a cup of fragrant tea. Inspired by Italian traditions, such dishes are often prepared for celebrations, turning everyday ingredients into true culinary masterpieces.

Energy value per serving

• Calories: 749.9
• Proteins: 16.6g
• Fats: 12.2g
• Carbohydrates: 196.3g

Ingredients

• Semolina: 160 g
• Milk: 400 ml
• Sugar: 2 tbsp
• Ground cinnamon: 0.5 tsp
• Ground ginger: 0.5 tsp
• Conference Pears: 1 pc
• Pear puree: 200 g
• Cane sugar: 0.3 glass
• Marzipan: 35 g
• Lemon juice: 2 tsp

Cooking steps

1. For poached pears in syrup, combine 100 ml of water, 1/4 cup of brown sugar, and 1/4 teaspoon each of ground cinnamon and ginger in a saucepan, bring to a boil, and cook until the sugar dissolves. Cut the pear in half, remove the seeds, tough central veins, and skin, and sprinkle with lemon juice. Slice the pear into thin pieces, add to the syrup, and simmer on low heat for about 10 minutes until tender but not mushy, then remove from heat.

   Required ingredients:

   • Cane sugar: 0.3 glass
   • Ground cinnamon: 0.5 teaspoon
   • Ground ginger: 0.5 teaspoon
   • Conference Pears: 1 piece
   • Lemon juice: 2 teaspoons

2. In another saucepan, combine milk, regular sugar, and 1/4 teaspoon each of ground cinnamon and ginger. Mix well and bring to a boil over heat. Gradually add semolina while stirring continuously for about 5-6 minutes on medium heat until thickened. Remove from heat, add pear puree and mix. 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: 400 ml
   • Sugar: 2 tablespoons
   • Ground cinnamon: 0.5 teaspoon
   • Ground ginger: 0.5 teaspoon
   • Semolina: 160 g
   • Pear puree: 200 g

3. Serve the porridge on warmed plates, arrange pear slices in a fan shape on top, and crumble marzipan over it. Optionally, drizzle with a small amount of reduced pear syrup.

   Required ingredients:

   • Conference Pears: 1 piece
   • Marzipan: 35 g