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Miso pear semolina pudding for two in white bowls with tender glazed pear pieces
Family Recipe HQ

Miso Pear Semolina Pudding for Two

Warm, softly spoonable semolina pudding topped with tender pear and a mild maple-miso glaze. Two small dessert bowls with no egg or oven step.
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Prep Time 10 minutes
Cook Time 20 minutes
Standing 5 minutes
Total Time 35 minutes
Servings: 2 dessert bowls
Ingredients Equipment Method Notes

Ingredients
  

Pear topping
  • 200 g peeled and cored ripe but firm pear, about 1 1/3 cups 1/2-inch dice
  • 2 teaspoons unsalted butter, 10 g
  • 1 tablespoon maple syrup, 20 g
  • 1 teaspoon mild white miso, 6 g
  • 2 teaspoons water, 10 ml, plus 1 tablespoon only if needed during pear cooking
Semolina pudding
  • 1 1/4 cups whole milk, 300 ml
  • 3 tablespoons fine semolina, 30 g; fine pudding/porridge semolina, not couscous
  • 1 tablespoon granulated sugar, 12 g
  • 1/4 teaspoon vanilla extract

Equipment

  • 8-inch skillet
  • 1-quart heavy saucepan
  • whisk
  • Spatula
  • Two wide 12-ounce serving bowls

Method
 

Instructions
  1. Peel, core and dice the pear into 1/2-inch pieces, then weigh 200 g. Whisk the maple syrup, white miso and 2 teaspoons water in a small bowl until smooth.
  2. Melt the butter in an 8-inch skillet over medium heat. Add the pear and cook for 8–10 minutes, stirring, until tender with a few pale golden edges. If the pan dries before the pear softens, add 1 tablespoon water and let it evaporate. Remove from the heat, stir in the maple-miso mixture, and cover loosely while making the pudding.
  3. In a 1-quart heavy saucepan, warm the milk with the sugar over medium-low heat until steaming, about 3–4 minutes. Whisk continuously while sprinkling in the semolina in a thin stream.
  4. Reduce the heat to low. Cook for about 5–6 minutes, whisking and scraping the corners, until the grains are tender and the pudding falls from a spoon in a thick ribbon. Do not let the base scorch; follow any longer cooking time required by your particular semolina package.
  5. Remove from the heat and stir in the vanilla. Divide between two wide serving bowls. Spoon the warm pears and their light glaze over the pudding.
  6. Let stand for 5 minutes before serving. If the pudding has become too thick before portioning, whisk in a little warm milk, 1 teaspoon at a time.

Notes

Yield: 2 dessert bowls. Prep: 10 minutes. Cook: 20 minutes. Total: 35 minutes.
Times are planning estimates. See the notes for resting, chilling or cooling time included in the total.
The 35-minute estimate includes 5 minutes standing; exact grain and pear tenderness can extend cooking. Contains wheat, milk and soy; check the miso label for additional grains or allergens. Use mild white miso, not an equal amount of strong red miso. Refrigerate leftovers promptly at 40°F (4°C) or below and use within 3 days. Reheat to 165°F, loosening the pudding with a little milk.