Dessert Budino della nonna con pere

Grandma’s pear pudding

  • Cook time

    50 min

  • Prep time

    80 min

  • Yields

    4 servings

  • Difficulty



  • 220 g Semolina flour
  • 100 ml milk
  • 140 g sugar
  • 1 kg Opera® Abate Fetel pears
  • 120 ml extra virgin olive oil
  • Pinch of vanilla powder or extract
  • 1/2 glass of Marsala wine (or Vin Santo Occhio di Pernice).
  • Preparation
  • Nutritional values


  • Peel and cut into pieces the Abate pears and cook them in a pot with a few tablespoons of water, until they become tender. In a saucepan, boil the milk with the sugar, vanilla, oil and Marsala wine (or Vin Santo) over low heat for about 4 minutes.
  • Add the semolina flour while constantly stirring with a whip in order to avoid any lumps. Cook for another 5 minutes, then remove from heat and add the eggs, one at the time.
  • Take a pudding mould grease and flour and pour a first layer of flour mixture, then a second of pears, alternating until all the mixture and pears have been used, making sure to end with a last layer of semolina.

The advice of the chef