Semolina Porridge with Roasted Fruit, Mascarpone, and Nuts

01Method

1. 1

   Wash the plums and pear thoroughly. Halve the plums lengthwise and cut the pear into thick lengthwise slices or wedges.

2. 2

   Arrange the fruit in a single layer in a baking dish or on a sheet pan, making sure the pieces don't overlap.

3. 3

   Dust the fruit with a little cinnamon, scatter over the roughly chopped walnuts, and drizzle with honey or syrup — or lightly sprinkle with sugar.

4. 4

   Roast in an oven preheated to about 180 °C until the fruit has softened, released its juices, and those juices start to caramelize, and the nuts are golden. Keep an eye on it so the fruit doesn't burn or stay too firm.

5. 5

   Pour the milk into a medium heavy-bottomed saucepan, add the semolina, and whisk everything together well.

6. 6

   Add the vanilla and cinnamon, and season with a pinch of salt. If using a vanilla bean, split it lengthwise, scrape out the seeds with the tip of a knife, and add both the seeds and the pod to the pan.

7. 7

   Remove the pod once the porridge is fully cooked. You can also use just the empty pod — it will still infuse the porridge with a lovely flavour.

8. 8

   Warm the mixture over medium heat, whisking continuously. Don't leave it unattended — constant stirring is what gives the porridge a smooth, creamy texture. Cook for about 5 minutes.

9. 9

   Near the end of cooking, stir in the sugar and cook for a minute or two more until it has completely dissolved.

10. 10

    Add a splash of rum if you like.

11. 11

    Take the pan off the heat and let the porridge cool down slightly until it stops bubbling, then whisk in the mascarpone until the porridge is completely smooth and well combined.

12. 12

    Divide the porridge into 3 larger or 4 smaller portions and top each one with a few pieces of the roasted plums, pear, and walnuts.

13. 13

    Finish with a dusting of ground cinnamon and a drizzle of honey, syrup, or a sprinkle of powdered sugar to taste.