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.