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South German Semolina Schmarrn with Warm Cinnamon Apple Compote
(0)
30 min
Quick
Knuspr-Küche
Traditioneller süddeutscher Grießschmarrn, serviert mit warmem Zimtapfel-Kompott. Außen zart karamellisiert, innen herrlich saftig – der perfekte süße Brunch-Klassiker.
Ingredients
Preparation method
Prepare the apple compote
Wash, peel, core, and cut the apples into bite-sized wedges or cubes.
Melt 10 g of the unsalted butter in a small saucepan. Add the apple pieces, 10 g of the sugar, and the ground cinnamon. Cover and gently steam over medium heat for about 8 to 10 minutes until the apples are soft but still hold their shape. Set aside and keep warm.
Cook & refine the semolina mixture
In a pot, bring the whole milk to a boil with 10 g sugar and 1 pinch of fine table salt. Gradually whisk in the soft wheat semolina, stirring constantly. Let it swell over low heat, continuing to stir, for about 2 minutes until a thick semolina porridge forms. Remove from the heat and allow to cool slightly.
Chef's tip
For an especially fine aroma, you can add a pinch of bourbon vanilla sugar to the milk while bringing it to a boil.
If you like the schmarrn even crispier, let the torn pieces brown in the pan over medium heat with a little extra butter for 2 minutes longer.
30 min
Under an hour
