Chestnuts in maraschino on semolina pudding with zefirki

Christmas Old Polish style


  • 200 ml Maraschino Maraska liqueur
    750 g semolina
    400 g boiled chestnuts
    50 g smoked plums
    1 cinnamon stick
    1/2 nutmeg
    75 g almond flakes
    100 ml wildflower honey
    1 l milk
    750 g apples
    4 eggs
    50 g sugar
    1 pinch of saffron


1. Put apples in an oven preheated to 150 °C and bake for 20 minutes. Bring milk to 90 °C, add saffron and semolina (very carefully) while mixing vigorously. Boil smoked plums, chestnuts, and cinnamon in maraschino for approx. 10 minutes.

2. Add honey, lime juice, and almonds to semolina and use blender to create a uniform texture. Grate apples, let them cool down a bit, then mix with sugar and stiff egg white foam. Use a tablespoon to put the mix on a confectionery mat, then place it in an oven for 15 minutes. Serve sprinkled with almonds.

















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