Guryev Porridge with Apricot Sauce
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Pitted Wild Apricots - 21.2 oz
- Semolina - ½ cup
- Milk - 6 cups
- Walnuts - ½ cup
- Sugar - 4 tablespoons
- Butter - 2 tablespoons
- Powdered Sugar - 3.5 oz
- Chocolate eggs - 2 pieces
- Vanillin - to taste
- Salt - to taste
- Candied fruits - 3.5 oz
- Nuts - 1.8 oz
Step by Step guide
Step 1
To prepare the foams, pour 3 cups of milk into a wide, shallow pot and place it in a preheated oven.
Step 2
When a golden foam appears on the surface, remove it and transfer it to a separate dish. Prepare about ten to twelve foams this way.
Step 3
Wash the apricots (300 g), cut them along the seams, remove the pits, and slice them thinly. Bring the remaining milk to a boil, add salt, and gradually sprinkle in the semolina while stirring.
Step 4
When the porridge becomes thick, remove the pot from the heat, let it cool, add vanillin, the nuts roasted in butter, the egg yolks mixed with sugar, and the whipped egg whites, and gently mix.
Step 5
In a greased frying pan with a thick bottom, layer the porridge, then a layer of apricots, and 1 foam.
Step 6
Repeat this process until the foams are finished.
Step 7
Sprinkle the layered porridge with powdered sugar, place it in the oven, and bake until a golden crust forms.
Step 8
To prepare the sauce, wash the apricots (200 g), cut them in half, remove the pits, pour in 200 ml of water, and bring to a boil.
Step 9
Add sugar, cook for 5 minutes, and strain through a sieve.
Step 10
Garnish the finished porridge with apricot slices, chopped nuts, and candied fruits, and serve.
Step 11
Serve the cooled or hot sauce separately.
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