German classics
Semolina pudding with peach compote
Soft milk semolina is topped with a quick compote made from tinned peaches.
- Total time
- 20 min
- Servings / pieces
- 2
- Topic
- German classics
Semolina pudding turns creamy with very few ingredients, provided you sprinkle the grains slowly into hot milk and allow them time to swell. Fine soft-wheat semolina gives the familiar smooth texture; coarse durum semolina behaves differently and may need longer. The topping here uses tinned peaches, which are convenient throughout the year and only need a brief warming. Cook the milk pudding and fruit separately so their sweetness can be adjusted independently. These quantities make two generous bowls for a sweet meal, or several smaller dessert portions if served after dinner.
Method
Step by step
- 01
Dice the peaches
Drain the peaches, reserving 60 ml juice. Cut the fruit into roughly 1 cm cubes and put into a small saucepan with the reserved juice and lemon juice.
- 02
Cook the compote briefly
Bring to a simmer and warm over a low heat for 3–5 minutes. Lightly crush a few pieces to give the compote body, but leave most of the fruit recognisable. Remove from the heat.
- 03
Warm the milk
Warm the milk with the sugar, vanilla and salt in a second pan. Stir along the bottom occasionally to prevent catching. As the milk starts to rise, lower the heat.
- 04
Sprinkle in the semolina
Sprinkle in the semolina in a thin stream while whisking continuously. Stir over a low heat for 2–3 minutes. The pudding should bubble gently rather than spit vigorously.
- 05
Rest and serve
Remove from the heat, cover and leave for 5 minutes so the grains finish swelling. Stir and check the consistency, adding a little milk if needed. Spoon into bowls and add the warm peach compote.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Prevent lumps early
Avoid tipping all the semolina into the milk at once. A thin stream and steady stirring distribute the grains evenly. If a small lump forms, press it against the side of the pan with the whisk while the mixture is still loose. Waiting until the pudding has thickened makes that harder.
Allow for thickening
Semolina pudding looks thinner straight from the pan than it does after a few minutes in a bowl. Do not rush to add more grains. For a chilled dessert, make it slightly looser and cover the surface directly if you dislike a skin. Stir in milk gradually when reheating.
Kitchen questions
One more question?
Can I use fresh peaches?
Yes. Dice ripe peaches and soften them with 60 ml water instead of tinned juice. Taste and adjust the sweetness to suit the fruit.
Can I use a plant drink?
Unsweetened oat or soya drink usually works well. Flavour and thickening vary, so adjust the final consistency after the resting stage.
.jpg){kind=link}
