Semolina Hearts with Apricot Compote

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Semolina Hearts with Apricot Compote
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
6
For the semolina bars
80 grams Semolina flour
½ liter milk
1 Vanilla bean
½ lemon (zest)
2 egg yolks
1 egg
2 tablespoons Whipped cream
40 grams zweiback crumbs
40 grams ground almonds
40 grams butter
For the apricot compote
500 grams ripe Apricot
¼ liter white wine
1 piece Lemon peel
1 Bitter almond
40 grams sugar
2 centiliters Apricot liqueur
mint
How healthy are the main ingredients?
ApricotalmondsugarWhipped creamlemonegg

Preparation steps

1.

Bring the milk with the vanilla seeds, pod, and lemon peel to a boil. Stir in the semolina flour, bring to a boil again, remove from the heat and stir in the egg yolks. Rinse a plate with cold water, spread the semolina mixture about 1cm (approximately 1/2 inch) thick on top of it, and let cool. Rinse the apricots, cut in half and remove the pits. Bring the wine, lemon zest, bitter almonds and sugar to a boil for a few minutes, add the apricots and cook until tender, about 5 minutes. Remove the apricots from the pot with a slotted spoon and reduce the wine mixture by half, remove from the heat, add the liqueur and return the fruit to the pot.

2.

Chill the compote in the refrigerator. Using a cookie cutter, cut out 6 hearts from the semolina mixture. Whisk the egg with cream in a deep dish. Mix the cracker crumbs with the ground almonds on a second plate. Dip the semolina hearts one at a time in the egg, then coat in the breadcrumbs and firmly press onto the surface. Heat butter in a pan and fry the hearts over medium heat, 3 minutes per side until golden. Arrange the hearts on plates, serve with apricot compote and garnish with mint leaves.