Recipe for Semolina Pudding with Apricot Compote

While this dessert is made without sucrose, it does have fruit sugar and Stevia, a sweetener made from plants. You can easily substitute sugar for the Stevia. Start with 3 tablespoons sugar and add more if it is not sweet enough.
This pudding recipe makes enough for 2 - 3 people.
This recipe needs to chill for at least 1 hour, in addition to prep time.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 1 1/4 c. milk
• 1/8 tsp. salt
• 1/4 c. semolina, farina or brown rice hot cereal, uncooked
• 1 tsp. orange zest
• 2 T. orange juice concentrate
• 2 packet of powdered Stevia sweetener, or to taste, divided
• 2 T. cream
• 8 oz. raw, ripe apricots, about 8 small
• 1 small cinnamon stick
• 1 tsp. lemon juice
• Ground cinnamon (optional)
• Powdered sugar (optional)

Preparation:

Bring the milk and the salt to boil in a small pan. While stirring, add the cereal in a slow stream. Reduce heat and stir for 5 minutes as cereal thickens.

Remove from heat, add orange juice, zest, 1 packet of Stevia (or 1/2 tsp. Stevia extract) and cream. Stir until combined.

Line a two cup casserole dish with plastic wrap. Pour pudding into dish, smooth top and refrigerate for an hour.

Meanwhile, wash and stone apricots. Place in a small pan with cinnamon stick, second package of Stevia and lemon juice. Cook for 5 - 10 minutes, until apricots are soft. Taste and adjust seasoning.

 Refrigerate.

Presentation: Turn pudding out of form onto serving plate. Decorate with Apricot Compote, sprinkle with cinnamon and dust with powdered sugar, if you wish. To serve, use a big spoon and serve your guests part of the pudding with some apricots in a dish.