![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=150){kind=logo}
![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=600){kind=logo}
Spiced pear with spiced semolina pudding and blackberry compote
2026 June 12
Cream Ingredients for 4 servings
- 50 g wholemeal spelt semolina
- 1 orange
- ½ tsp cardamom
- a pinch of natural vanilla
- Ingredients for pears (serves 4)
- 4 pears
- 2 star anise pods
- 3 pinches of turmeric
- 3 cardamom pods
- 500 ml apple or pear juice
- 3 tbsp agave syrup
- 260 ml almond milk
- ½ tsp cinnamon
- a pinch of ginger
- 2 tbsp coconut blossom sugar
- 1 tbsp lemon juice
- 4 strands of saffron
- 2 cloves
- 2 cm cinnamon stick
- 250 g blackberries
Preparation
Gently toast the semolina with the spices in a pan until it gives off a delicate nutty aroma. Pour in the almond milk and simmer for two minutes. Leave the mixture to soak in the pan for 15 minutes, then transfer to a bowl. If it is too firm, stir in a little more liquid. Season to taste with a little grated orange zest.
Make a stock using the spices and juice.
Peel the pears and cut them in half lengthways. Carefully cut out the core. Place the pear halves in the prepared stock (they should be covered) and gently poach them for about 10 minutes until al dente. This varies depending on the variety of pear. In any case, leave them in the stock until ready to use, as the longer the pears steep, the more colour and flavour they absorb.
Simmer the blackberries in agave syrup for 5 minutes.
Drain the pear halves, spoon a little semolina pudding into the centre and serve with the blackberry compote.
Remove a little of the pear cooking liquid, bring to the boil and thicken with a tiny amount of cornflour to make a creamy sauce. Gently pour this over the pears.
