Apricot semolina casserole

Name: Apricot semolina casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Vanilla pod; 0?a Milk; 7-10 Tbsp Salt; 4 TABLESPOONS Sugar; 90 g Common wheat semolina; 2 Eggs (Gr. M); 500 g Apricots; 7-10 Tbsp Grease; 75 g Chocolate rusk Dark; 3-4 Tbsp Almond slivers; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

The fruity summer dessert from the oven surprises with a delicious chocolate rusk crunch. Also tastes great with peaches, nectarines or berries!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Vanilla pod
0?a Milk
7-10 Tbsp Salt
4 TABLESPOONS Sugar
90 g Common wheat semolina
2 Eggs (Gr. M)
500 g Apricots
7-10 Tbsp Grease
75 g Chocolate rusk Dark
3-4 Tbsp Almond slivers
7-10 Tbsp Icing sugar

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp with a knife. Bring milk, vanilla pulp and pod, 1 pinch of salt and 3 tablespoons of sugar to the boil. Remove vanilla pod, add semolina while stirring, bring to the boil once.
2
Remove from heat, cover and leave to swell for about 5 minutes.
3
Separate eggs. Beat the egg whites until stiff, adding 1 pinch of salt and 1 tablespoon of sugar. Whisk the egg yolks and stir into the semolina. Fold the beaten egg white into the semolina.
4
Score apricots crosswise with a knife, blanch with boiling water, rinse cold and peel the skin. Halve and stone the fruit.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a wide casserole dish (approx. 1.25 l capacity). Coarsely crumble the rusk. Approx. 2⁄3 of it under the semolina. Put the semolina into the dish.
6
Spread the apricots on top. Sprinkle with almond slivers.
7
Bake the casserole in a hot oven for about 30 minutes. Take out, sprinkle the remaining rusk over it and dust with icing sugar.