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