Pears in semolina dough

Ingredients for 6 servings:

• 1,500 g pear(s), waxy
• 750 ml water
• 250 g bacon, thinly sliced
• 500 ml milk
• 1 tbsp sugar
• 1 pinch of salt
• 150 g semolina
• 4 m.-sized eggs
• 2 tbsp flour
• 1 lemon(s), organic
• n. B. cornstarch
• 1 pinch of ground cinnamon
• n. B. sugar, to taste the sauce
• 50 ml white wine

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

“Beern un Deeg” from Schleswig-Holstein, a classic sweet and spicy dish from the far north

First, peel and quarter the pears. Then, remove the cores. Bring the water to a boil in a pot, add the pear quarters, reduce the heat, and simmer for 5 minutes. Then remove the pears and drain. Reserve the cooking water. Now, line the bottom of a casserole dish or roasting pan with half of the bacon, overlapping them. Spread the pears evenly over the bacon. Now, make the batter: Heat the milk in a pot. Immediately add the sugar, semolina, and a pinch of salt, and bring to a boil while stirring. Remove from the heat and let it stand and cool for about 15 minutes. Then thoroughly fold in the eggs and flour. Spread the semolina batter evenly over the pears in the dish and cover completely with the second half of the bacon, overlapping them. Bake in a preheated oven at 175 degrees Celsius for about 60 minutes on the middle rack. Meanwhile, bring the pear water to a boil and add the cinnamon and white wine. Reduce in an uncovered pot until reduced by about half. Then grate half of the lemon zest into the broth, and season with lemon juice and sugar to a delicate sweet and sour taste. Now thoroughly mix about 2 tablespoons of cornstarch with half a cup of water. Bring the broth back to a boil and gradually thicken to the desired consistency, carefully adding the cornstarch water while stirring constantly. Serve as a sauce with the “Beern un Deeg” (Bear and Deeg).