Sweet Semolina and Dried-Apricot Pilaf

1. 1

   In a small saucepan, bring the whole milk to a boil with the sugar.

2. 2

   Simmer over low heat for 5 minutes.

3. 3

   In a large saucepan, melt the butter.

4. 4

   Add the semolina and almonds and cook over moderate heat, stirring constantly, until golden and fragrant, about 8 minutes.

5. 5

   Remove from the heat and gradually stir in the milk mixture, apricots, almond extract and salt.

6. 6

   Cover and let stand until the liquid is completely absorbed, about 20 minutes.

7. 7

   Fluff with a fork and serve with creme fraiche or sorbet.

* Per serving · 4 servings · Values may vary.

No additional tips available.