Semolina halva with applesauce
2/3 cup fine semolina
1/3 cup butter
½ cup water
600 g of applesauce (no sugar added)
½ cup brown sugar
½ teaspoon cinnamon
1 teaspoon Mahleb
½ Tonka bean
First, mix the applesauce, sugar and water in a saucepan and bring to a boil. Flavor with cinnamon, grated tonka bean and vanilla. Remove from heat.
Dry fry the ground Mahleb and semolina in a deep skillet, stirring constantly. Then add the butter and mix thoroughly to evenly distribute. When all the semolina particles get greasy, slowly pour in the hot apple compote. Stir and cook until firm.
Distribute the semolina halva in several fluted cups or spread it into a flat rectangular tray. Use the back of a greased spoon to tamp it well. Cool completely before serving. Store the semolina halva in an airtight food container to preserve it from desiccating.