To remove the vanilla seeds from the pod, with a small sharp knife make an incision in the middle of the vanilla bean. With the back of your knife, spine, press down, and slide the knife the length of the bean while scraping the seeds out.
Add the Moscato away from the heat source.
When adding the semolina to the milk sugar, do it slowly and with a streaming movement. This step will prevent any clumps to form during the cooking process.
Whisk until it is thick. Whisking constantly is the key to success for this dessert. Make sure you get to the borders of your pan as well as the middle.
Adding butter at the last minute, will intensify the flavor and give it a smooth texture as well.
Serve hot in a shallow bowl topped with warm caramelized apples
Use in-season fruits so you can enjoy this dessert all year long. Bananas are quite delightful and result in a richer dessert. More as fall-winter comfort dessert.
Melt, in a large frying pan over medium heat, the butter. Add the apples and powder sugar. Cook while tossing occasionally, until the apples are tender, and the sugar has caramelized to a beautiful light golden brown color. Add the Moscato wine and stir. Set aside.
For The Semolina
When the apples are almost cooked, in a saucepan over medium-high heat, add the milk, sugar, vanilla seeds, and the pod. Once the sugar has dissolved, bring it to a simmer and add the semolina to the milk in a steady stream while whisking continuously. Remove the vanilla pods and discard them. Continue whisking until the semolina is thick and smooth, around 5-8 minutes.
Remove from heat, whisk in the butter. Serve the pudding hot topped with caramelized pears and syrup.
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Originally published April 7, 2020, updated December 9, 2021