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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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ı like semolina and ı never tried before lke this recipe..its good for summer with fruits Ingredients:
1-1/2 cup shelled pecans or walnuts. |
3 cups milk. |
3 cups cream. |
3/4 cup semolina. |
1/2 cup sugar. |
1 small can pears in juice. |
1 small can peaches in juice. |
1/2 cup berries (i.e. blueberries, dried sweetened cranberries.) |
1/2 cup seedless raisins. |
1/2 tsp vanilla essence. |
1/2 almond essence. |
1 tsp cinnamon. |
1/4 cup breadcrumbs, sifted several times. |
1/4 icing sugar, sifted several times. |
Directions:
1. Grind the nuts up finely in a food processor. Add the raisins and continue chopping until in small pieces.
2. Put milk and cream into a saucepan and bring to the boil. Add the semolina very slowly, stirring continuously. Cook for 6-8 minutes or until the mixture thickens, stirring so the mixture doesn't catch.
3. Remove from the heat and add the nut and raisin mixture, sugar, vanilla and almond essences. Mix thoroughly.
4. Drain the juice from the canned fruit and cut and blend in the food processor. Mix in the berries.
5. Grease a baking dish and spoon in a layer kasha mixture, followed by a thin layer of fruit, then alternating until the final layer of kasha.
6. Sprinkle the top with the sifted breadcrumbs, cinnamon and icing sugar combined mixture.
7. Place in a hot oven and heat until the top browns but watch that it doesn't burn.
8. Cool for 15-20 minutes before serving.
9. Serving
10. Serve warm, directly from the baking dish. This rather heavy pudding is traditionally it is served with fruit syrup or sweet red wine poured over individual servings, accompanied by a little coffee or glass of milk on the side.
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