Autumn Creamy Semolina with Spiced Roasted Plums and Almond Crumble (variant 27008e21) - photo 1
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Autumn Creamy Semolina with Spiced Roasted Plums and Almond Crumble (variant 27008e21)

Desserts Vegetarian Dishes 90 min Medium 8 wyświetleń ~29.29 PLN - (0)
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Description

A delicate dessert made with creamy semolina served with aromatic, roasted plums in spiced syrup and a crunchy crumble of almonds and brown sugar. This autumn dessert combines the creamy, velvety texture of semolina with juicy, slightly caramelized plums and salty butter in the crumble — sweet and sour in flavor, with hints of cinnamon and orange. Perfect for serving at parties and family dinners, it looks stunning in clear cups or on a flat plate, sprinkled with almond flakes and orange zest for a contrast of colors and textures.

Ingredients Used

Ingredients (16)

Servings:
4
  • Whole milk 500 ml
  • Semolina 80 g
  • White sugar 80 g
  • Butter 80 g
  • Fresh plums 400 g
  • Orange juice 80 ml
  • Honey (liquid) 2.7 łyżki
  • Almond flakes 80 g
  • Wheat flour 100 g
  • Brown sugar 50 g
  • Ricotta 200 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh orange zest 10 g
  • Nutmeg (grated) 1 szczypta
💰 Szacowany koszt dania: ~29.29 PLN (7.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Plum glaze

1

Preheat the oven to 200°C (top and bottom, without convection). Wash the plums, cut them in half and remove the pits. Place the plum halves cut side up in a baking dish (preferably about 20x20 cm), skin side down.

Ingredients: Fresh plums
Use kitchen gloves when taking dishes in and out of the oven. If your plums are very large, cut them into quarters.
2

In a small bowl, mix the orange juice and honey until a uniform liquid forms. Drizzle each plum with a tablespoon of the syrup, evenly sprinkle half of the cinnamon (save the rest for the semolina) and 15 g of brown sugar. Place in the oven and bake for 18–22 minutes, until the edges of the plums begin to slightly wrinkle and the surface caramelizes.

Ingredients: Orange juice, Honey (liquid), Ground cinnamon, Brown sugar, Fresh plums
It is best to use a sauce spoon or a silicone brush to evenly spread the syrup. The plums are ready when the liquid in the dish has slightly reduced and is sticky.

Almond Crumble

3

In the meantime, prepare the crumble: heat a small pan over medium heat and lightly toast the almond flakes without any fat for 2–3 minutes, stirring – they should have a golden color and an intense aroma. Set aside.

Ingredients: Almond flakes
Use a non-stick pan and a wooden spatula. Keep an eye on the almonds, they can easily burn - remove from heat immediately after they turn golden.
4

In a bowl, combine the flour, remaining brown sugar (35 g), 40 g of cold diced butter, and toasted almonds. Rub the ingredients together with your fingers or use a knife to chop the butter into the flour until uneven, moist clumps resembling wet sand form (about 3–5 minutes).

Ingredients: Wheat flour, Brown sugar, Butter, Almond flakes
If you don't want to use your hands, use a pastry cutter or a mixer with short pulses. Do not mix for too long – the lumps should be of different sizes for better texture.
5

Spread the crumble on a baking sheet lined with parchment paper and bake at 180°C for 12–15 minutes, stirring once halfway through, until the crumble is golden and crispy. Once baked, set aside to cool.

Ingredients: Wheat flour, Brown sugar, Butter, Almond flakes
Use a large, flat baking tray to ensure the crumble bakes evenly. After baking, the crumble is soft at first, but it will harden as it cools.

Semolina Cream

6

In a medium saucepan, pour in the milk and heat over medium heat until it starts to gently steam and small bubbles appear at the edge (do not bring to a boil).

Ingredients: Whole milk
Use a heavy-bottomed pot to prevent burning. Stir occasionally with a wooden spoon.
7

Reduce the heat to low. Slowly, in a thin stream, sprinkle the semolina into the milk, constantly stirring with a whisk or wooden spoon to avoid lumps. After adding all the semolina, cook on low heat for 4–6 minutes, stirring continuously, until the cream thickens and becomes smooth (it should hold its shape on a spoon and not be watery).

Ingredients: Semolina, Whole milk
If lumps appear, whisk vigorously or strain through a sieve for perfect smoothness. Cooking time depends on the thickness of the groats.
8

Remove the pot from the heat. Add 40 g of butter, ricotta (200 g), vanilla extract (5 g), the remaining white sugar (if you want a sweeter cream), and a pinch of salt to the hot semolina. Stir vigorously until the butter melts and the ricotta combines, creating a thick, creamy pudding. Taste and sweeten if necessary.

Ingredients: Butter, Ricotta, Vanilla extract, White sugar, Salt
Use a wooden spoon or a silicone spatula. Ricotta will make the cream slightly grainy in a pleasant way — if you prefer a perfectly smooth cream, pass the ricotta through a sieve before adding it.

Finishing the plums

9

When the plums are baked (step 2), remove the dish from the oven and gently pour the resulting syrup into a small saucepan. Place it over low heat and cook for 2–3 minutes until the syrup slightly reduces. If you want a thicker consistency, add an additional 10–15 g of honey and cook for a shorter time.

Ingredients: Honey (liquid), Fresh plums
Use a metal spoon to separate the syrup from the fruits. Do not cook for too long - the syrup should remain shiny.

Assembly and serving

10

Warm or slightly cooled: spoon a portion of creamy semolina (about 120–140 g per serving) into bowls or onto plates. Place 3–4 halves of roasted plums in the center, drizzle with a tablespoon of reduced syrup. Generously sprinkle with almond crumble (about 30 g per serving) for a contrast of textures.

Ingredients: Semolina, Fresh plums, Almond flakes, Honey (liquid)
Use transparent cups to showcase the layers of cream, plums, and crumble. Portion by weight: focus on appearance — the cream should be the base, while the fruits and crumble are the accents.
11

For finishing, sprinkle each serving with grated orange zest (optional) and, if using, a pinch of grated nutmeg. Serve slightly warm or at room temperature.

Ingredients: Fresh orange zest, Nutmeg (grated)
If you're adding nutmeg, sprinkle it very sparingly — the intense aroma can overpower the dessert. Additionally, you can add Greek yogurt instead of ricotta if you're looking for a more tangy finish.

Fun Fact

💡

Semolina has traditionally been used in the kitchens of the Mediterranean and the Middle East for desserts and puddings; combining it with baked fruits is a way to make use of seasonal produce, popular in home cooking for generations.

Best for

kolacja jesienna przyjęcie rodzinne deser po niedzielnym obiedzie

Tips

🍽️ Serving

Serve the dessert in transparent cups or on light plates to highlight the contrast of colors (creamy semolina, purple plums, golden crumble). You can add a scoop of vanilla ice cream instead of ricotta for a more sophisticated version.

🥡 Storage

Store the semolina cream in the refrigerator in an airtight container for up to 48 hours. Keep the crumble separately in a dry place for up to 3 days to maintain its crunchiness. Baked plums can be stored in syrup in the refrigerator for up to 3 days. To serve, gently heat the cream in a saucepan or microwave (20–30 s) and add fresh crumble.

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