Semolina halwa with peach purée

A beautiful North African dessert for something exotic.
 
semolina halwa

Recipe from: 03 December 2012
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 1/2
    cup
    semolina
  • 3
    Tbs
    ghee
  • 25
    g
    sultanas
  • 25
    g
    raisins
  • 2
    cinnamon sticks
  • 2
    cardamom seeds
  • 1
    cup
    boiling water
  • 1/2
    cup
    sugar
  • 1/2 - 1
    cup
    cream
  • 1
    pinch of salt
  • 1
    can
    Peach Halves or Peach Slices - drained
  • 1
    tsp
    sugar
  • 30
    g
    pistachio nuts crushed
  • 30
    g
    almond flakes
Servings: Change Serving
 
 

Method

 
Melt the ghee over medium heat and add the semolina, sultanas, raisins, cinnamon sticks and cardamom seeds.

Let it cook to a point where the fruit is nicely swollen and the semolina turns somewhat of a pinkish colour.

Add the water and let it simmer until the semolina is cooked, stirring occasionally. 

Add the sugar and allow it to cook for a minute or two, then add the cream and salt and cook over low heat for a few minutes.

Blend the peaches and sugar together for the purée.

Make two quenelles, add some of the peach purée on the side and sprinkle with almond and pistachio nuts.

Serve warm or cold.

Reprinted with permission of Dinner Divas. To see more recipes, click here.
 

Read more on: boil  |  recipe  |  dessert  |  dairy  |  grains
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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