Serves 8
40 min
Zesty Semolina Pudding with Red Wine and Citrus
Recipe GLPRc6f22e1758c907
A luxurious and elegant semolina pudding infused with the warmth of cinnamon, bright orange zest, and a sophisticated red wine reduction. This smooth, creamy dessert features coarse semolina flour whisked into whole milk to create a silky texture, topped with a jewel-toned wine syrup. Perfect for serving warm or at room temperature, it's an impressive dessert that feels both classic and refined.
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Ingredients
1 cup red wine
1 cup granulated sugar (for wine syrup)
5 cups whole milk
1/2 cup granulated sugar (for pudding)
1/2 teaspoon kosher salt
5 strips orange zest (3-inch pieces)
3 whole cinnamon sticks (Ceylon or Mexican cinnamon)
1 vanilla pod, split lengthwise, or 1/2 teaspoon vanilla extract
3 1/2 ounces coarse semolina flour
Directions
Begin the wine syrup by combining the red wine and 1 cup granulated sugar in a medium saucepan over medium heat. Stir until the sugar dissolves completely, then bring to a gentle simmer. Allow the mixture to reduce for about 8–10 minutes, stirring occasionally, until it becomes syrupy and slightly thickened. The volume should reduce by approximately one-third. Set aside to cool.
While the wine reduction simmers, pour the whole milk into a large, heavy-bottomed pot. Add the orange zest strips, cinnamon sticks, and the vanilla pod (if using a pod, scrape out the seeds and add both the pod and seeds to the milk; if using extract, add it later). Bring the milk slowly to a gentle simmer over medium heat, stirring occasionally to prevent the bottom from scorching, about 5 minutes. Once small bubbles appear at the edges, reduce the heat to low and let the milk infuse for 2–3 minutes to develop the flavors.
In a medium mixing bowl, whisk together 1/2 cup granulated sugar and the salt. Gradually sprinkle the coarse semolina flour into the sugar mixture while whisking constantly to prevent lumps from forming. This dry blend will help the semolina incorporate smoothly into the warm milk.
Remove the milk from the heat and strain it through a fine-mesh sieve into a clean pot, discarding the solids (orange zest, cinnamon sticks, and vanilla pod). Return the milk to medium heat and bring it back to a gentle simmer.
Slowly pour the semolina-sugar mixture into the simmering milk in a thin, steady stream while whisking vigorously and continuously. This technique prevents clumping and ensures a smooth, creamy texture. Keep whisking for 2–3 minutes after all the semolina has been incorporated.
Continue cooking the pudding over medium-low heat for 8–10 minutes, stirring frequently with a wooden spoon or whisk. The pudding will thicken gradually and should move slowly across the bottom of the pot when stirred. If you are using vanilla extract instead of a pod, stir it in now. The pudding is ready when it reaches a creamy, porridge-like consistency and coats the back of a spoon.
Divide the hot semolina pudding among eight serving bowls or glasses. Top each portion with a generous spoonful of the cooled red wine syrup, allowing the rich color and subtle wine flavor to seep into the pudding. Serve warm or at room temperature, as preferred.
