Semolina Dumplings with Apple Compote

Rating: 2.78 / 5.00 (9 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Roast the almond kernels without adding fat in a frying pan until golden brown. Pour in the water and the whipping cream and bring to the boil. Add the semolina while stirring and swell over a gentle heat while stirring continuously until the mixture is firm and malleable. (about 5 min) Cool the semolina a little and then stir in the egg yolks and honey. Bring lightly salted water to the boil. Using 2 teaspoons, cut out small dumplings from the semolina mixture and cook them in the boiling water until they float to the surface. (about 10 min) In the meantime, cook the compote. Cut the apples into quarters, peel them and remove the cores. Put the apple pieces in a saucepan with the water, add the cinnamon sticks and simmer on low heat for about 10 minutes. Crush the apple pieces and beat the compote with a whisk until fluffy. Let the compote cool down a bit and sweeten it with honey.

Arrange the semolina dumplings with the compote on a plate and dust with cinnamon.

Preparation 30 min.

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