Semolina casserole with apricots

Name: Semolina casserole with apricots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Apricots; 2 TABLESPOONS demerara sugar; 1/2 l Milk; 7-10 Tbsp Salt; 2 packages Vanillin sugar; 30 g Sugar; 60 g Durum wheat semolina; 2 Eggs (size M); 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Apricots
2 TABLESPOONS demerara sugar
1/2 l Milk
7-10 Tbsp Salt
2 packages Vanillin sugar
30 g Sugar
60 g Durum wheat semolina
2 Eggs (size M)
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Scald the apricots with hot water, dress the skin. Halve and stone the fruit. Grease a casserole dish. Add the fruits, except for 2 halves, and sprinkle with brown sugar.
2
Bring milk and 1 pinch of salt to the boil. Stir in vanillin sugar, sugar and semolina, bring to the boil while stirring and allow to swell for approx. 5 minutes. Separate the eggs. Beat egg whites until stiff. Whisk the egg yolks and stir into the semolina porridge.
3
Fold in the beaten egg white. Put semolina porridge on the apricots. Cut the apricot halves into slices and spread on the semolina. Sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
4
Remove and sprinkle with icing sugar.