skish
IT

Sweet milk semolina with apricot compote

Soft semolina cooked in milk with lightly sweet cooked apricots.

  • 15 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Sweet milk semolina with apricot compote

Per serving

Calories
196 kcal
Protein
8.8 g
Carbohydrates
35.6 g
Fat
2.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Semolina20 g
  • Reduced-fat milk150 ml
  • Apricots2
  • Honey1 teaspoon

Contains: gluten, lactose,

In season: June – July

Method

  1. Wash the apricots, remove the stones and cut them into pieces of about 1 cm.
  2. Put them in a small pan with the honey and a tablespoon of water and cook over a medium heat for 5 minutes, stirring, until soft and syrupy.
  3. Meanwhile, bring the milk to the boil in another small pan over a medium heat; lower the heat and sprinkle in the semolina, whisking to prevent lumps.
  4. Cook for 5 minutes over a low heat, stirring constantly, until thick and creamy.
  5. Pour it into a bowl and serve hot with the apricot compote on top.

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