Semolina Hearts with Apricot Compote

Average: 3 (1 vote)
(1 vote)
Semolina Hearts with Apricot Compote
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Health Score:
5,9 / 10
1 hr


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

Preparation steps


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.


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.