Sweet Semolina with Cardamom Poached Apricots

cook 20 mins
  • 1/2 vanilla pod, split lengthways
  • 2 tablespoons honey
  • 6 cardamom pods, lightly crushed
  • 200 ml (7 fl oz) water
  • 4 apricots, halved and stoned
  • 600 ml (1 pint) milk
  • 50 g (2 oz) semolina
  • 25 g (1 oz) caster sugar
  • pinch of nutmeg
  • 1 tablespoon pistachio nuts, chopped
  • Scrape the seeds from the vanilla pod and add the seeds and pod to a saucepan with the honey, cardamom pods and measurement water. Bring to the boil, stirring occasionally, until the honey dissolves.
  • Add the apricots and simmer for 2–5 minutes until just tender. Remove the apricots with a slotted spoon.
  • Boil the remaining syrup over a high heat for 6–8 minutes until reduced by about half, then strain.
  • Meanwhile, bring the milk to a boil in a separate saucepan, then slowly pour in the semolina and sugar, stirring continuously. Simmer and stir for 8–10 minutes until thickened and cooked. Add the nutmeg.
  • Spoon the semolina into 4 small bowls and add the apricots. Pour over the syrup and serve sprinkled with the pistachios.
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