Caramel Apples with Semolina Pudding

Ingredients

FOR THE SEMOLINA

3 1/2 cups whole milk

1/3 cup baker's sugar (ultra fine sugar)

1 vanilla bean, split and seeds scraped

1/3 cup semoina

2 tablespoons unsalted butter

FOR THE CARAMEL APPLES

3 fuji or gala apples, cored and quartered

2 tablespoons unsalted butter

1 cup powder sugar

1/2 cup Moscato dessert wine

juice of a 1/2 lemon

Preparation

FOR THE CARAMEL APPLES

Melt, in a large frying pan over medium heat, the butter. Add the apples and powder sugar. Cook while tossing occasionally, until the apples are tender, and the sugar has caramelized to a beautiful light golden brown color. Add the Moscato wine and stir. Set aside.

FOR THE SEMOLINA

When the pears are almost cooked, in a saucepan over medium-high heat, add the milk, sugar, vanilla seeds and the pod. Once the sugar has dissolved, bring it to a simmer and add the semolina to the milk in a steady stream while whisking continuously. Remove the vanilla pods and discard them. Continue whisking until the semolina is thick and smooth, around 5-8 minutes.

Remove from heat, whisk in the butter. Serve the pudding hot topped with caramelized pears and the syrup.

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About

Who has not enjoyed semolina pudding while growing up? That rich, thick with just the right amount of sweetness, yummy bowl of goodness after a long day of school, always has been my favorite.

I remember preparing it on Wednesday afternoons when school was out. Such a perfect treat and that did not require too many ingredients and was quickly prepared. To this day I am still fixing myself a bowl when I have a craving for something sweet.

The caramelized apples are just the perfect touch with the semolina. Of course, you can use bananas, apples or peaches if you have those and hand and are a bit ripe.