Rating
For 4 people:
1 l milk
1 pinch salt
1 piece lemon peel (untreated)
20 g soft wheat semolina
100 g skinned, ground almonds
50 g sugar
3 eggs (medium size)
fat for the tray
1 jar cooking plums (dry weight 395 g)
1/2 tsp ground cinnamon
6-7 dessertsp original Aachener Pflümli Plum Puree
1 tsp of thickening/corn flour according to taste
3 dessertsp oil
Method:
- Bring the milk to the boil with the salt and lemon peel. Add the semolina, almonds and sugar and boil for another 10 minutes stirring constantly. Remove from stove, allow to cool to certain extent. Remove the lemon peel and mix in the eggs.
- Spread out the mixture on a greased baking tray finger thick and allow to cool completely.
- Strain the plums through a sieve, thus collecting the juice. Mix the juice with the cinnamon and the original Aachener Pflümli Plum Puree, bring to the boil. According to taste mix 1 tsp thickening with some water to a smooth paste and mix in the sauce. Take the pan from the stove, add the plums and warm them.
- Cut the semolina mixture into rhombi 9 cm large and fry each portion golden brown in hot oil on both sides. Serve the semolina slices with the compott.
Preparation time:
35 minutes
