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What You Need:
(To Serve: 8 to 10)
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1 quart milk
½ cup sugar
¾ cup semolina or farina
½ teaspoon almond extract
¾ cup walnuts or pecans, pulverized with a mortar and pestle or in a nut grinder
¾ cup blanched untoasted almonds, pulverized with a mortar and pestle or in a nut grinder
1 cup apricot preserves
2 tablespoons cold water
1 cup finely chopped mixed candied fruits
1 tablespoon unsalted butter, softened
30 vanilla wafers, finely crumbled in a blender or wrapped in a towel and crushed with a rolling pin (½ cup)
GARNISH
12 to 16 whole shelled walnuts or pecans
10 to 12 glazed whole cherries or thin firm slices of stewed fruit, such as apples, peaches or pears
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Translate this recipe:
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| How To Cook: |
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1. Combine the milk and sugar in a 1½ - to 2 - quart saucepan and bring to a boil over moderate heat. Stirring constantly, slowly pour in the semolina or farina, lower the heat and simmer uncovered for about 5 minutes, or until the mixture thickens heavily. Stir in the almond extract and the nuts.
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2. Combine the apricot preserves and 2 tablespoons of cold water in a 1- quart saucepan. Stirring constantly, cook over moderate heat for 1or 2 minutes, then rub through a fine sieve set over a bowl. Stir in the candied fruits.
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3. Preheat the oven to 350°. With a pastry brush, coat an 8-inch spring form pan with the 1 tablespoon of butter. Spoon 1/3 of the semolina mixture into the pan and smooth it out with a spatula.
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4. Spread with half the fruit and jam, then make another layer, using half the remaining semolina. Spread the remaining fruit and jam on top and cover with the remaining semolina. Shake the crumbled vanilla wafers through a medium sieve evenly over the top of the pudding.
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GARNISH:
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1. Bake in the center of the oven for 30 minutes, or until the top is golden brown. Cool to room temperature.
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2. Decorate the top of the pudding in pat-terns as fancifully as you like with the glazed or stewed fruit and nuts.
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3. Remove the spring form and refrigerate until ready to serve.
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