Apricot semolina casserole

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 4
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. 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. 2

    Remove from heat, cover and leave to swell for about 5 minutes.

  3. 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. 4

    Score apricots crosswise with a knife, blanch with boiling water, rinse cold and peel the skin. Halve and stone the fruit.

  5. 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. 6

    Spread the apricots on top. Sprinkle with almond slivers.

  7. 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.

Nutrition Facts

KCAL
470 kcal
CARBS
56 g
FATS
18 g
PROTEINS
17 g