Semolina milk porridge with pears

I cut the washed and peeled pears into thin plates. I separate the egg yolks from the proteins and beat them separately in a mixer. I put a saucepan with milk on the stove, let it boil, reduce the heat and pour in semolina, a little butter and cook, stirring constantly. When the semolina porridge is ready and has cooled down, I pour in the beaten yolks, add sugar and mix well. I put the porridge in a greased baking dish, put pear plates on top, which I lubricate with whipped protein and bake in the oven for twenty minutes. Before putting the mold in the oven, I warm it up for a few minutes. I serve the food to the table warm, not too hot, but not completely cold either. For those guests who cannot tolerate semolina porridge, the impression of semolina completely changes for the better. The main thing is that when the porridge is cooked, no lumps form. No one likes them, but I just can't stand them and I won't eat a dish of semolina if there is at least one, even a tiny lump in it. In Russian cuisine, semolina porridge is most often considered as children's food and I found this culinary recipe in a collection of dishes for children. Although I am not a very big fan of semolina porridge, this food interested me so much that for the first time in many years I cooked and ate it with pleasure.