Fried Semolina Slices with Compote
Boil milk with a pinch of salt. Stir in semolina and stir for about 5 minutes. Let swell. Remove from heat, stir in the sugar, vanilla sugar and eggs. Roll dough to 1.5cm thin (approximately 1/2 inch) on a wet board or on a baking sheet with foil. Let cool and cut into diamond shapes.
Blanch peaches in hot water, peel, halve, remove pit and cut into wedges.
Caramelize sugar in a saucepan. Add peach liqueur and peach juice. Allow to simmer. Add peach slices, remove from heat and let sit covered.
Saute semolina slices in butter until golden brown on both sides. Arrange on plates. Add peach compote to each plate and serve sprinkled with pistachios.