Apricot and semolina dumplings

For 4 people
  • 3/4 l milk
  • 6 EL honey
  • 1 Vanilla pod
  • 1 pinch salt
  • 220 g Wholegrain semolina
  • 2 Eggs
  • 100 g fruit muesli
  • 800 g Apricots
  • 1-2 TL lemon juice
  • 250 g Raspberries
  • possibly mint
45 minutes
Put milk and 5 tablespoons of honey in a saucepan. Cut the vanilla pod lengthways and scrape out the pulp. Add the pod, pulp and a little salt to the honey milk and bring to the boil. Sprinkle in semolina and let it swell for 3-4 minutes over low heat, stirring constantly.
Let cool down a little. Remove the vanilla pod. Whisk the eggs and stir into the semolina with the muesli. Boil 2-3 liters of water in a large saucepan. Form 8-10 dumplings from the semolina with moistened hands.
Let it steep in gently boiling water for 15-20 minutes. In the meantime, scratch the apricots lightly, scald with boiling water and peel off the skin. Halve the fruit and remove the stone.
Apricots with the cutting stick of thePuree the hand mixer. Season to taste with the rest of the honey and lemon juice. Serve the dumplings with apricot sauce. Sort the raspberries and sprinkle over them. Garnish with a little mint if you like.
1 person approx:
  • 680 kcal
  • 2850 kJ


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