Farina Pudding and Fresh Blueberry Compote
Serves 6 to 8
Ingredients:
- 3 egg yolks
- 3 cups Milk
- ½ cup Sugar
- ½ cup Cream of Wheat or fine ground Semolina
- 1 Vanilla bean
- 2 tbsp Butter
- Zest of ½ Lemon (optional)
Method:
1. Whisk the egg yolks and milk together and add the sugar while stirring.
2. Add the Cream of Wheat - stir well to eliminate any lumps
3. Split vanilla pod and scrape out seeds, add pod and seeds to mixture
4. Over low heat, bring to a boil while stirring constantly to avoid lumps
5. Reduce to a simmer and cook for about 15-20 minutes or until pudding consistency. (Additional liquid may be added to thin to desired consistency.)
6. Remove vanilla pod, specks of vanilla will remain in pudding.
7. Remove from heat and stir in butter.
8. Serve warm or cover and refrigerate for later use.
NB: A few drops of Real Vanilla Extract may be added for additional Vanilla flavour or a few drops of Almond extract may be added to the Vanilla at the finish.
Warm Blueberry Compote
Ingredients:
- 2 cups of Fresh or frozen blueberries (preferably fresh low bush)
- 3 tbsp Water
- 2 tbsp Sugar white or brown (brown has a more interesting taste)
- 2 tsp Fresh lemon juice
- 1 Cinnamon stick (optional)
- Fresh whipped cream for topping
Method:
1. Wash fresh blueberries thoroughly to remove debris and spray residues, drain.
2. Add water, cinnamon stick to the blueberries and bring to the simmer.
3. Cook until tender, remove cinnamon stick, add sugar and lemon juice to taste.
4. Serve warm on Pudding, Rice Pudding or pancakes, waffles etc., or chill for future use.
NB: A little nutmeg boosts the flavour. Always add the sugar last when stewing fruit. Sugar acts as a toughener and when added too early, it may prevent the fruit from becoming soft. Corn starch may be added for a thicker consistency.
