Semolina Casserole with Plums

Preparation time: 40 min. Baking time: 35-40 min.

Rinse the plums, pat them dry, cut them in half and remove the stones. Place the fruit halves in a suitable bowl. Cut the marzipan into small cubes and mix with the cinnamon and honey. Spread this mixture evenly on the plums and let it soak for 2-3 hours.

Boil the milk with the sugar, salt, lemon peel and vanilla pulp. Gradually add the semolina and let it swell for 5 minutes at low temperature while stirring. Remove the saucepan from the stove. Fold in the butter first, then the yolks one by one. Whip the egg whites until stiff. Gradually add 50 g sugar and continue beating until the whites are firm. Fold into the warm semolina with a wooden spoon. Butter a baking dish and sprinkle with breadcrumbs. Pour a 1 cm layer of the semolina mixture. Spread the plums with the honey sauce evenly on top. Pour the remaining semolina mixture on top and smooth the surface. Bake the casserole in a heated oven at 200 C on the bottom rack for 35-40 minutes until light brown. Sprinkle with powdered sugar and serve on the spot.

For the filling, bring to a boil an eighth of a liter of red wine with 50 g of sugar, 1/2 stick of cinnamon and 1 clove. Pit 500 g of ripe sweet cherries, put them in a suitable bowl, pour the red wine mixture over them and leave to infuse for 1-2 hours. Prepare the casserole as in the previous recipe.

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