in Dessert Recipes, Germany, Soup Recipes

Pear dumplings

updated

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Ingredients for 4 servings:

  • 500 g pear(s), firm-cooking
  • 1 liter of water
  • n. B. sugar
  • 1 pinch of cinnamon
  • 2 carnations
  • 1 tbsp cornstarch
  • 500 ml milk
  • 250 g semolina
  • 1 pinch of salt
  • 1 egg(s)
  • some cold water to mix

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

like grandma’s

Peel the pears and cut them into quarters or eighths. Boil them in water with cinnamon and cloves until soft. Mix the cornstarch with a little cold water and use it to thicken the pear soup. For the semolina dumplings, heat the milk with semolina, salt, and sugar in a saucepan. Cook until the mixture starts to come away from the pan, stirring constantly. Let it cool slightly, then stir in the egg. Using two spoons, form dumplings from the mixture and let them simmer in the boiling pear soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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