A truly Russian dish, Guryev porridge, was invented at the beginning of the 19th century. There are several versions of the appearance of the name. In any case, semolina milk porridge with nuts is a wonderful dish for breakfast or dinner.
It is necessary
- - semolina - 60 g;
- - cream 33% - 350 ml;
- - walnuts - 15 g;
- - apricot - 1 pc.;
- - pear - a slice;
- - dried apricots, raisins, prunes - 50 g;
- - raspberry jam - 50 g;
- - sugar, salt and cinnamon - to taste;
- - butter - 20 g;
- - mint, raspberries - for decoration.
Instructions
Step 1
Prepare a pot, preferably aluminum or stainless steel. Pour 250 ml of cream into a saucepan, dissolve salt and granulated sugar in them. Add salt and sugar to your taste. Bring the mixture to a boil without leaving the pot.
Step 2
Pour the measured amount of semolina into the boiling cream. Do this carefully, in a thin stream, so that no lumps form. Stir the porridge until the mixture thickens. Keep the pan heating low.
Step 3
Fry, grind or crush the walnut grains in a mortar. Wash prunes and dried apricots, chop finely. Cut clean pieces of fruit into cubes.
Step 4
Prepare the oven, heat to 220-230 degrees. Pour the remaining cream into a heat-resistant dish, put in the oven. Soak for 10-15 minutes, periodically skimming off the foam.
Step 5
To collect porridge, prepare portioned heat-resistant pots. Put semolina in the first layer, cover it with crushed nuts. Next, lay out the pieces of dried fruit, apricot and pear. Brush the fruit with the raspberry jam mixed with the creams.
Step 6
Top with semolina porridge, butter. Sprinkle with sugar, preferably brown. Bake the dish in the oven for about 20 minutes. Decorate the prepared hot porridge with mint leaves and raspberries.
