For the Grilled Peach with Ricotta Semolina Dumplings, halve and pit the peaches. Grill until the peach is soft.
For the caramel sauce, lightly caramelize the sugar, add the butter and let it foam once. Add the white wine and rosemary and reduce slightly for 10 minutes. The sugar should be completely dissolved. Just before serving, add the whipped cream and bring to the boil again.
For the semolina dumplings, boil the milk with the sugar and vanilla pulp. Then slowly add the semolina to the milk, stirring constantly, until a light brown layer forms at the bottom. Remove the pan from the heat, cover with cling film and leave to swell for about 15 minutes. Then fold in the egg and ricotta.
With wet hands, form small dumplings from the semolina mixture and place in lightly boiling and sugared water until the semolina dumplings float to the surface. In a pan, toast the breadcrumbs with a little sugar and toss the semolina dumplings in it.
Pour some of the caramel sauce into a deep plate, arrange the peach and place the dumpling on top . Garnish with almond flakes and serve the Grilled Peach with Ricotta Semolina Dumplings warm.