Recipe for traditional Austrian Baked Semolina Porridge (Grieß-Schmarrn) with pear compote.
Vorbereitungszeit 10 MinutenMin.
Arbeitszeit 50 MinutenMin.
Gesamt 1 StundeStd.
Portionen 2portions
Zutaten
Semolina Porridge
2cupsmilk~ 500 ml
1cupsemolina~ 150 g, durum wheat semolina
3tablespoonsbutter~ 40 g
pinchsalt
1vanilla podor 1 teaspoon vanilla extract
lemon peelfrom 1 lemon
Further
butterto grease the baking pan
powdered sugaror syrup
1handfulalmond flakesto sprinkle on top
Pear Compote
2pearshard ones
½cupwater~ 100 ml
2tablespoonslemon juice
1pinchground cloves
1pinchground cinnamon
Anleitung
Make Semolina Porridge
In a saucepan, bring the milk to a boil. Cut the vanilla pod lenghtwise and scrape out the pulp. Wash lemon and grate the zest with a fine grater.When the milk is boiling, stir in the semolina and all of the ingredients for the porridge. Let simmer on low heat, stirring constantly, until the porridge becomes firmer and harder to stir.
Bake Porridge
Preheat oven to 180 ° C.
Grease an oven-proof pan with butter.
Pour in the porridge and sprinkle with almonds.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.
Sprinkle with powdered sugar before serving.
Pear Compote
Separate the the pears from the core and cut them into small pieces, about 1 inch. Add to a pot and cook with water and spices on low-medium heat for about 5-10 minutes. The compote is ready when the pears are soft but do not "fall apart".
--------------------------------------
Januar 20, 2018
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen