Riebel with apple sauce

Name: Riebel with apple sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 l Milk; 7-10 Tbsp Salt; 300 g Durum wheat semolina; 1 kg Apples (e.g. Boskop); 1⁄8 l apple juice; 2 TABLESPOONS Sugar; 2 Cinnamon sticks; 125 g Butter; 7-10 Tbsp Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 l Milk
7-10 Tbsp Salt
300 g Durum wheat semolina
1 kg Apples (e.g. Boskop)
1⁄8 l apple juice
2 TABLESPOONS Sugar
2 Cinnamon sticks
125 g Butter
7-10 Tbsp Icing sugar

Directions

1
Bring milk and 2 level teaspoons of salt to the boil in a saucepan. Stir in the semolina. Bring to the boil while stirring and remove from the stove. Cover and let it swell for about 1 hour.
2
Peel, quarter, core and cut apples into pieces. Boil them up with juice, sugar and cinnamon. Cover and simmer at low heat for about 10 minutes, until the apples are crushed. Leave to cool.
3
Heat half the butter in a large iron or cast iron pan. Fry the semolina in it for 20-30 minutes over medium heat, turning it until golden brown, adding some butter from time to time. Dust the reed with icing sugar.
4
Add apple sauce.