Apricot and Almond Dumplings

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1/2 l Milk
  • 1 tablespoon (approx. 15 g) butter/ margarine, 1 pinch of salt
  • 175 g Durum wheat semolina
  • 2 (approx. 30 g) slightly heaped tablespoons of sugar
  • 1 Egg (Gr. M)
  • 50 g Almond kernels o. skin
  • 400 g ripe apricots
  • 1 package Vanillin sugar
  • 50 g Blueberries
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Mint

Directions

  1. 1

    Bring milk, fat and salt to the boil. Stir in semolina and sugar and let it swell covered at low heat for about 5 minutes. Remove the pot from the stove. Stir in egg. Let cool down a little bit

  2. 2

    Roast the almonds, take them out and chop them up to 8 seeds. Scald, skin, halve and stone the apricots. Puree the apricots, except for 8 halves, and vanilla sugar. Sort and wash blueberries

  3. 3

    Shape about 8 dumplings from the semolina mixture with moistened hands, pressing 1 apricot half and 1 almond core each into the centre. Let the dumplings simmer in plenty of boiling, lightly salted water for 10-12 minutes until they float on top

  4. 4

    Lift out the dumplings and let them drain. Serve with apricot sauce and blueberries. Sprinkle with almonds and icing sugar. Decorate with mint

Nutrition Facts

KCAL
430 kcal
CARBS
55 g
FATS
16 g
PROTEINS
13 g

Categories & Tags

Main Dishes