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BAKED SEMOLINA PORRIDGE WITH PEAR COMPOTE
Recipe for traditional Austrian Baked Semolina Porridge (Grieß-Schmarrn) with pear compote.
Prep Time 10 minutes
Cook Time 50 minutes
Servings
portions
Ingredients
Baked Semolina Porridge
  • 2 cups milk ~ 500 ml
  • 1 cup semolina ~ 150 g
  • 3 tablespoons Butter ~ 40 g
  • pinch salt
  • 1 vanilla pod or 1 teaspoon vanilla extract
  • lemon peel from 1 lemon
  • more Butter to grease the baking pan
  • powdered sugar or syrup
  • almonds to taste
Pear Compote
  • 2 pears hard ones
  • 7 tablespoons water ~ 100 ml
  • 2 tablespoons lemon juice
  • 1 pinch ground cloves
  • 1 pinch ground cinnamon
  • sugar eventually, to taste
Prep Time 10 minutes
Cook Time 50 minutes
Servings
portions
Ingredients
Baked Semolina Porridge
  • 2 cups milk ~ 500 ml
  • 1 cup semolina ~ 150 g
  • 3 tablespoons Butter ~ 40 g
  • pinch salt
  • 1 vanilla pod or 1 teaspoon vanilla extract
  • lemon peel from 1 lemon
  • more Butter to grease the baking pan
  • powdered sugar or syrup
  • almonds to taste
Pear Compote
  • 2 pears hard ones
  • 7 tablespoons water ~ 100 ml
  • 2 tablespoons lemon juice
  • 1 pinch ground cloves
  • 1 pinch ground cinnamon
  • sugar eventually, to taste
Instructions
Baked Semolina Porridge
  1. Bring the milk to a boil in a saucepan. Stir in the semolina and pinch of salt. Add the butter and simmer on low heat, stirring constantly, until the porridge becomes firmer and harder to stir.
  2. Preheat oven to 180 ° C.
  3. Pour semolina into a buttered ovenproof pan. Cut the vanilla pod lenghtwise and scrape out the pulp. Stir in lemon peel and vanilla. Sprinkle with almonds and bake for about 30 minutes until the surface is brownish and crispy. Then stir with a fork and bake again for about 10 more minutes.
  4. Sprinkle with icing sugar before serving.
Pear Compote
  1. Cut pears into quarters (with or without peels) and separate from the core. Simmer with water and the remaining ingredients for about 5-10 minutes, until the pears are soft but do not “fall apart”.
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