Semolina Polenta with Dried Apricots and Prunes
Baking and Desserts • World
Description
Semolina Polenta with Dried Apricots and Prunes
Ingredients
- Butter 2 tablespoons
- Semolina 0 oz
- Ground Nutmeg a pinch
- Instant coffee ½ teaspoon
- Ground Cinnamon a pinch
- Water 1 cup
- Raspberry Puree 1 tablespoon
- Sugar 3 tablespoons
- Pitted Wild Apricots 2 pieces
- Dried Apricots 2 pieces
- Fresh Mint 1 stem
- Raspberry leaves 5 pieces
- Chopped almonds ½ teaspoon
Step-by-Step Guide
Step 1
Toast the semolina in butter with the addition of coffee and nutmeg.
Step 2
Dissolve the sugar in water, add cinnamon, and make a syrup. Combine it with the semolina and cook while stirring. Cover and let it sit in a warm place.
Step 3
Cut the dried fruits into strips.
Step 4
Layer the dish: polenta, prunes, polenta, apricots, and top layer - polenta. Cool, cut into triangles, and dip in almonds.
Step 5
Place on a plate, garnish with raspberry sauce, raspberries, and mint.
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