Orange Semolina Pudding
You can use ordinary Cream of Wheat cereal for the semolina grain, if you wish.
1 ½ cups strained orange juice
½ cup honey
1 ½ cups wheat semolina or Cream of Wheat
2 Tbs. olive oil
¼ cup Grand Marnier or other orange liqueur, optional
½ cup granulated sugar
⅓ cup pistachios, coarsely chopped
- Preheat oven to 250F.
- Place orange juice and honey in large saucepan, and bring to a boil. Remove from heat, and stir in semolina and oil. Cover, and set aside for 15 minutes, stirring once after 2 minutes. Mix in Grand Marnier.
- Place 9-inch round cake pan in oven. Place sugar in heavy saucepan with water to cover, and cook over low heat until sugar dissolves, swirling pan occasionally. Increase heat, and boil until sugar caramelizes and turns a deep mahogany brown, watching carefully to prevent burning. Using hot pads, immediately pour caramel into heated cake pan, tilting pan to spread caramel over bottom and up sides. Sprinkle with pistachios, and spread with semolina. Cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
- To serve, 1 hour before eating remove pudding from refrigerator. Unmold immediately while still cold by running knife around rim of pan and inverting onto serving platter. If caramel is too firm to unmold, stir briefly over medium-low heat until dissolved, and spread over semolina. Let sit at room temperature for 1 hour. Slice into 6 wedges, and serve.
Slater prefers Coteaux de Layon “Cuvée Fragrance,” Domaine de la Bergerie, 1997—a Chenin Blanc with a mineral note and a long finish.