Semoule aux Fruits Confits

A Semolina Dessert with Candied Fruits

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.


  • ¼ cup raisins
  • 2 tablespoons dark rum
  • 4 cups milk
  • cup medium-grain semolina (a hard wheat semolina wheat product)*
  • 2 whole eggs, beaten
  • ¾ cup sugar
  • ¾ cup diced candied fruits (cherries, melon, apricots)


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°. In a large bowl, beat the eggs with a fork. Add the sugar, diced fruits, raisins, and rum marinade. Add the mixture to the semolina and stir. Pour into an oiled baking dish and place it in a large pan filled with about 2 inches of water. Bake for 20 minutes.

This can be served warm, spooned out on individual plates and garnished with Sabayon Niçois, fresh strawberry or raspberry purée (see Purée de Fruits Frais, or Sauce à l’Abricot. It can also be chilled and unmolded before serving. It will keep a few days in the refrigerator.

* Available at health food shops, at all Greek, Italian, and Spanish markets, and in some supermarkets.