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© NGV mbH, Photo: Kay Johannsen
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Recipe of: © Monsieur Cuisine

Semolina pudding with apricot and cherry compote

MC connect
4 portions
Ready in: 0:34 h
Preparation time: 10 min.
Created on: 06.11.2018
Last changes: 07.05.2019


  • 6 apricots (300 g)
  • 150 g cherries
  • 1 tbsp honey
  • 1 tsp lemon juice


  • 30 g pistachio nuts
  • 500 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 200 ml cream at room temperature (30% fat)
  • 50 g sugar
  • 90 g soft wheat semolina


Per portion:

  • calorific value
    1851 kj / 442 kcal
  • protein: 8 g
  • carbohydrates: 44 g
  • fat: 24 g
Preparation time
10 min.
Ready in
0:34 h
  1. Wash, dry, halve and stone the apricots and cherries.
  2. Put the apricot halves with the honey and 80 ml warm water in the blender jug, and, with the measuring beaker in place, cook for 10 minutes/speed setting 2/100 °C until the apricots are soft.
  3. With the measuring beaker in place, blend for 20 seconds/speed setting 5. Add the cerries and the lemon juice and, with the measuring beaker in place, stir in with the reverse button/15 seconds/speed setting 1. Decant and clean the blender jug thoroughly.
  4. To make the semolina pudding, dry-fry the pistachios in a frying pan, cool and chop.
  5. Put the milk at room temperature, cream at room temperature, sugar and soft wheat semolina in the blender jug and, with the measuring beaker in place, cook for 12 minutes/speed setting 2/80 °C.
  6. Then with the measuring beaker in place, bring to the boil for 2 minutes/speed setting 1/100 °C.
  7. Divide the semolina pudding into small dessert bowls and serve with the compote on top. Sprinkle the pistachio nuts over the dessert.


You may like to mix a little grated lemon peel into the semolina pudding. Simply add to the blender jug together with the milk, cream, sugar and semolina.


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