Summary

Ingredients

• 500 g pear (s), waxy
• 1 liter water
• sugar
• 1 pinch (s) cinnamon
• 2 carnation (s)
• 1 tablespoon cornstarch
• 500 ml milk
• 250 g semolina
• 1 pinch (s) salt
• 1 egg (s)
• some cold water to stir

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Instructions

1. Clean, quarter or eighth of the pears. Cook in water with cinnamon and cloves until soft. Mix the cornstarch with a little cold water and use it to thicken the pear soup.
2. For the semolina dumplings, heat the milk, semolina, salt and sugar in a saucepan. Cook until the mixture loosens from the pot, stirring constantly. Let cool down a bit and then stir in the egg. Shape the mixture into dumplings with 2 spoons and let them steep in the boiling pear soup.