Semolina Pudding with Vesuvian Apricot Jam

La storia di questo piatto

Born in the volcanic shadow of Vesuvius, this dessert carries the memory of Campanian grandmothers who transformed humble semolina and sun-drunk apricots into something sacred — a spoonful of southern Italy where the mountain's fire lives inside the fruit's sweetness.

Ingredienti

• 750 ml Whole milk
• 150 g Durum wheat semolina
• 80 g Caster sugar
• 1 pod Vanilla pod
• 1 piece Lemon zest
• 500 g Fresh Vesuvian apricots
• 300 g Jam sugar
• 2 tablespoons Lemon juice
• 30 g Butter
• 1 pinch Fine sea salt

Preparazione

1. Let's begin with the jam. Wash the apricots thoroughly, halve them and gently remove the pit—if you encounter resistant flesh, use a small knife to help. Place them in a pot with the sugar and freshly squeezed lemon juice. Here's the secret: turn the heat to medium-high and stir often, very often, with a wooden spoon. After about twenty minutes you'll see the apricots beginning to break down and the liquid becomes syrupy—when the syrup coats the spoon as you draw your finger across it, it's ready. It should smell of sunshine and ripe fruit.
2. While the jam does its work, take a small saucepan and pour in the milk. Split the vanilla pod lengthwise and add it, along with a strip of lemon zest and a tiny pinch of salt—salt amplifies flavours, never forget. Turn on the heat and watch carefully: it shouldn't boil, just begin to steam lightly when you hold your hand near it. You'll catch a delicate aroma that tells you the moment is right.
3. Now comes the most important moment: the semolina must enter the milk without forming lumps. Take a whisk with a steady hand and pour the semolina slowly, truly slowly, stirring without ever stopping. It's like caressing, it must be a continuous and gentle motion. Continue for five, seven minutes—you'll see the semolina swell, become creamy and lose that raw grain flavour. When you stir it should feel soft as a cloud.
4. Now add the sugar and butter—choosing good quality really makes a difference, you'll see. Stir vigorously until they disappear completely, the butter must meld well in the heat. Turn off the fire and remove the vanilla pod and lemon zest with tweezers, don't waste that fragrance—you'll still smell it when you taste the pudding.
5. Pour the still-hot pudding into individual bowls or a shallow baking dish—I prefer bowls because each person gets their own treasure. Take parchment paper and press it directly onto the surface: this prevents that skin from forming that no one likes. Let it cool to room temperature until no longer hot to the touch, then refrigerate. It needs at least two hours to become properly set and delicious.
6. When it's time to serve—and here the magic happens—take the pudding from the fridge and place it in a deep plate or beautiful bowl. Pour the apricot jam, still warm, generously over the surface so it drips slightly down the sides. If you have fresh apricots at hand, halve one and place it on top like a crown: not only is it beautiful to see, but it reminds you where all this love comes from.