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Caramel Apples with Semolina Pudding
- 25 mins total
- 5 mins prep
- 20 mins cook
- serves 4 people
Skip To The Recipe
Caramel apples with semolina pudding. Yummy!! And just like that, I am transported back to my youth in France.
Who has not enjoyed semolina pudding while growing up? That rich, thick with just the right amount of sweetness, yummy bowl of goodness after a long day of school, always has been my favorite.
I remember preparing it on Wednesday afternoons when school was out. Such a perfect treat that did not require too many ingredients and was quickly prepared.
To this day I am still fixing myself a bowl when I have a craving for something sweet.
The perfect dish from child to grandparents, there is something sweet and comforting about this dish that will make you come back for more and more.
The caramelized apples are just the perfect touch with the semolina. Of course, you can use bananas, apples, or peaches if you have those and hand and are a bit ripe.
What is semolina?
A type of flour, semolina is made from durum wheat. Therefore used in making pasta, couscous, and sweet pudding.
Course in texture, pale yellow in color. Durum wheat is the hardest species of wheat, therefore it contains a high amount of protein and gluten.
It has quite a few similarities to cornmeal: nutty, sweet taste, and coarse texture.
TIPS
- When preparing the caramel apples, be very careful so as not to burn yourself.
- Always use great vanilla beans. My favorite is Tahitian vanilla beans
- 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
Substitutions
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.
- Pears are a great substitution for apples
- Peaches and plums for a summer flair.
- Cognac, Calvados can substitute the Moscato.
More delicious recipes to try:
Equipment and ingredients used to prepare this dessert
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Nutrition Facts
Caramel Apples with Semolina Pudding
Amount Per Serving
Calories 583
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 51mg17%
Sodium 98mg4%
Potassium 481mg14%
Carbohydrates 90g30%
Fiber 3g13%
Sugar 73g81%
Protein 9g18%
Vitamin A 770IU15%
Vitamin C 7.8mg9%
Calcium 249mg25%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Caramel Apples with Semolina Pudding
- 25 mins total
- 5 mins prep
- 20 mins cook
- serves 4 people
Ingredients
For The Semolina
-
3 1/2 cups whole milk
-
1/3 cup baker's sugar (ultra fine sugar)
-
1 vanilla bean, split and seeds scraped
-
1/3 cup semolina
-
2 tablespoons unsalted butter
For The Caramel Apples
-
3 fuji or gala apples, peeled, cored and quartered
-
2 tablespoons unsalted butter
-
1 cup powder sugar
-
1/2 cup Moscato dessert wine
-
juice of a 1/2 lemom
Instructions
For the Caramel Apples
-
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
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Thank you for your great recipes!
Thank you John, I appreciate your kind words.
I have never had semolina pudding before but now I have to try it! And anything with those yummy apples on top HAS to be delicious!
You will get hooked. I was raised with it and was my comfort food growing up.
Enjoy!
You have a really nice recipe on puddings.
Thank you, Daniel!
My son loves semolina in the morning for breakfast. I never used apples as a topping. I will definitely try your recipe. Looks delicious!
Thank you, Natalie! You can interchange by making it with bananas too or pears.
Enjoy!
Semolina is something I have rarely used but now that I see your recipe I feel I need to rush out and grab a bag. This looks like a bowl of warm comfort food. Pinning this.
Thank you, Jere! You will love it.
Enjoy!
This looks like a fantastic snack or dessert. I love the ease and simplicity of it.
Thank you! very easy to make
wow this recipe is wonderful and the apples goes so well with the pudding
Comfort food in my book. Thank you for stopping by
Yum, my kids would love this, kid of like a wonderful alternative to porridge, and you can’t go wrong with caramelised apples!
You can even do it with bananas, pears. Soft and ever so yummy!
Enjoy!
Love the tips section- never made semolina pudding before so very helpful! Yes the apples are SUPER hot, like with tart tatin!
You will love the flavor of it.
Enjoy!
I never heard of semolina pudding but it sounds absolutely delicious. I would love it for breakfast!
You will enjoy it. Breakfast, absolutely. Delicious any time of the day.
Enjoy!
Giangi, semolina pudding was my childhood’s best treat, too! Mom used to make it with pine sirup (we would go to the park to pick up the fresh tips of the pine trees every spring, and mom would make syrup she used for the entire year). The caramelized apples are a fantastic idea I want to make for my family soon. Thank you for a sweet reminder!❤
The pleasure is all mine. This recipe brings back so many memories for me too. I want to hear more about the pine syrup, that sounds amazing.
Thais looks cool and tasty!
Thank you!