Se­molina por­ridge with baked maple cinnamon ap­ples

donna hay - Fresh + Light - - Light Porridge -

2 red de­li­cious (red) ap­ples, sliced into rounds ¼ tea­spoon ground cinnamon, plus ex­tra to serve ¼ tea­spoon ground gin­ger

2 ta­ble­spoons maple syrup, plus ex­tra to serve 3 cups ( 750ml) water

1 vanilla bean, seeds scraped

2½ cups (625ml) milk, plus ex­tra to serve

1 cup (160ml) fine se­molina Pre­heat oven to 180°C (350°F). Place the ap­ple on a large bak­ing tray lined with non-stick bak­ing pa­per. Sprin­kle with the cinnamon, gin­ger and maple syrup. Cook for 12–15 min­utes or un­til the ap­ple is soft.

Place the water, vanilla seeds and 2 cups (500ml) of the milk in a large saucepan over high heat and bring to the boil. Whisk­ing con­tin­u­ously, grad­u­ally pour in the se­molina. Con­tinue whisk­ing for 2 min­utes or un­til smooth and thick­ened. Re­move from the heat, add the re­main­ing milk and whisk to com­bine. Di­vide the se­molina be­tween bowls and top with the ap­ple, ex­tra cinnamon, ex­tra maple syrup and ex­tra milk to serve. SERVES 4.

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