Elderflower semolina pudding with spiced pear

2026 August 10

Ingredients

50 g wholemeal spelt semolina
50 ml elderberry syrup
1/2 tsp cinnamon
1 pinch of ginger
Sweetener to taste
Pear
1 tbsp lemon juice
3 strands of saffron
2 cloves
1 tbsp raw cane sugar or birch sugar

280 ml water
one organic orange
1/2 tsp cardamom
1 pinch of natural vanilla
120 ml cream
2 pears
2 star anise pods
a little turmeric
2 cardamom pods
200 ml water or pear juice

Preparation

How to make the cream

Wash the orange, grate the zest and squeeze out the juice. Mix the juice with water and elderberry syrup. Gently toast the semolina and spices in a pan without any fat until they give off a lovely aroma. Pour in the water, orange juice and syrup mixture and simmer for two minutes.Leave the mixture to soak for 15 minutes in a covered saucepan, then transfer it to a bowl. If the mixture is too thick, stir in a little hot water. Whip the cream until semi-stiff and fold it into the mixture with a little grated orange zest.

How to prepare pears

Make a stock using the spices and juice or water, i.e. bring to the boil vigorously once, then reduce the heat. Peel the pears and cut them in half lengthways. Carefully cut out the core. Place the pear halves into the prepared stock (the pear halves should be covered with liquid; add a little water if necessary) and gently poach them for about ten 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.

Serving

Spoon the cream into glass bowls, top with a little milk foam or a dollop of cream, and sprinkle with a pinch of cinnamon. Place half a pear on a plate and serve alongside the semolina pudding. It looks particularly nice if you have some elderberry or blueberry compote to hand and use it to garnish the pear

Tip

Bring 12 tbsp of the pear cooking liquid to the boil in a saucepan, mix ½ tsp cornflour with 1 tbsp water, stir into the pear cooking liquid, reduce to a creamy sauce and coat the pear halves with it. Incidentally, this sauce also tastes wonderful with blueberries. Instead of pears, serve it with blueberry compote.

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