Caramel Apples with Semolina Pudding (2024)

Who has not enjoyed semolina pudding while growing up? That rich, thick with just the right amount of sweetness, yummy bowl of goodness.

Rich, creamy semolina with caramelized apples. Always perfect after a long day of work or school. It has always been my favorite.

Caramel apples with semolina pudding. Yummy!! And just like that, I am transported back to my youth in France.

I remember preparing it on Wednesday afternoons when school was out. It was a perfect treat that was quickly prepared and did not require too many ingredients.

To this day, I am still fixing myself a bowl when I crave something sweet.

The perfect dish for children and grandparents, something sweet and comforting about this dish 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.

In this Article

What is semolina?

A type of flour, semolina, is made from durum wheat. Therefore, it is 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.

Cooking tips and step-by-step on how to make these fantastic caramel apples with semolina

As with all my cooking, I always suggest having all your ingredients ready before starting to cook.

With this recipe the caramel will turn golden rather quickly, thus you want to be prepared for all your steps ahead of time.

• When preparing the caramel apples, be careful not to burn yourself.
• Always use great vanilla beans. My favorite is Tahitian vanilla beans
• To remove the vanilla seeds from the pod, make an incision in the middle of the vanilla bean with a small sharp knife. 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 from forming during the cooking process.
• Whisk until it is thick. Whisking constantly is the key to success for this dessert. Ensure you get to the borders of your pan and 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 more decadent dessert.

It’s more as a fall-winter comfort dessert.

• Pears are an excellent substitution for apples
• Peaches and plums for a summer flair.
• Cognac, Calvados can substitute the Moscato.

Equipment and ingredients used to prepare this dessert

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