Semolina dumplings with apricots

Ingredients

Directions

1. 1

   Wash the apricots, put eight pieces back. Scald the remaining apricots and skin them. Halve the fruit and remove the stone. Puree the fruit flesh and season with vanilla sugar and lemon juice.

2. 2

   Sort the blueberries, wash, dab dry and add to the sauce. Halve the eight apricots and also stone them. Roast the almonds in a pan without fat until golden brown. Sprinkle 1 tablespoon of sugar and let it caramelize.

3. 3

   Bring milk, fat, salt, remaining sugar and lemon peel to the boil. Sprinkle in semolina and stir with the stove turned off until the dough separates as a lump from the bottom of the pot. Stir the eggs one after the other into the still hot mixture.

4. 4

   Knead the mixture well and form 16 dumplings with moistened hands. Press an apricot half and a caramel almond into the middle of each dumpling. Boil up plenty of water with a little salt. Add the dumplings and let them simmer for 10-15 minutes in low-boiling water until they rise to the surface.

5. 5

   Remove the dumplings from the water with a skimmer and drain well. In the meantime chop the remaining caramel almonds. Arrange 4 dumplings each with some sauce on a plate. Sprinkle chopped almonds over them and dust with icing sugar.