Semoule aux Fruits Confits

A Semolina Dessert with Candied Fruits

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in

By Mireille Johnston

Published 1990

  • About

Prepared with the simplest of ingredients, this light, velvety dessert is also one of the healthiest. It is always a children’s favorite. Adults will also love it when it is accompanied by sabayon niçois or fresh fruit purée or with apricot or red currant preserves heated with lemon and sugar.

Ingredients

  • ¼ cup raisins
  • 2 tablespoons dark rum
  • 4 cups

Method

Soak the raisins in the rum for 1 hour.

Bring the milk to a boil, then lower the flame and sprinkle the semolina into the milk while stirring constantly with a wooden spoon. Cook for about 10 minutes, or until the mixture thickens. Remove from heat.

Preheat the oven to 350°