| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Campanile | 4 | Servings | |
INGREDIENTS
| 125 | g | Semolina. |
| 3/4 | Milk. | |
| 80 | g | Butter. |
| 300 | g | Sugar. |
| 2 | Apples |
INSTRUCTIONS
Peel and cut the apples in half. Remove the core and seeds with a pointed knife. Melt 40 g of the butter in a frying pan and cook the apples for 10 minutes over a low heat. When they are cooked, arrange them in a dish and put to one side. 2 Add 250 g of the sugar to the milk in a saucepan and bring to the boil, stirring continuously. Add the semolina gradually, stirring with a wooden spoon to prevent lumps forming. Add 30 g of the butter in small pieces, and cook for another 5 minutes. 3 Pour the still fairly liquid semolina over the apples and allow to cool. 4 Make a caramel sauce by melting 50 g sugar and 1 tablespoon water in a small saucepan, and cooking until the mixture darkens. Pour the caramel over the cool semolina, make a few swirls in it with a fork, and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Sep 24, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 36.9mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 3.6g
Protein: <1g