Dates with semolina cream

July 3, 2022  •  Category:

 


This dessert can be made with several dried fruits, such as prunes, dates or apricots. It is ideal when you are planning a get-together and want to have everything done ahead of time; it will last a few days in the fridge without any problem. The semolina cream does not contain eggs or butter, so it is lighter than, say, a pastry cream. This is a bite-sized dessert, so no fear that people will turn it down, as one bite is not likely to blow anyone’s diet.

The semolina cream is made using fine grade semolina; the rule of thumb is 1/4 semolina to 3/4 milk. So if you are using 2 cups of milk, then 1/2 cup of semolina should be enough to thicken the milk.

If you’d like some ideas to stuff apricots, check this post (I stuffed fresh ones with marshmallow) or this one. (stuffed with ashta). I have also stuffed dried apricots with a savory cheese filling here.

Dates with semolina cream

Joumana Accad Mediterranean, Middle Eastern July 3, 2022 Dessert, dried apricots, dates, semolina cream, middleeasternsweet, driedfruit, snack, fruitdessert,

6-8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Passive Time: 24 hours

Ingredients

1/2 lb Dates or Prunes or Dried Apricots (or less or more)

2 cups whole milk (organic if possible)

1/2 cup semolina flour (fine)

1/2 tsp mastic crystals crushed in a mortar with 1 tsp sugar till powdery

1/2 cup sugar (divided)

2 Tbsp powdered pistachios (to garnish; see note)

2 cups water or enough to barely cover the fruits

 

 

Instructions

 

  1. Place the fruit in a saucepan and add enough water to barely cover it. Bring to a small simmer, cover and turn off the heat. Let it soak in its juice overnight in the fridge or for longer (several days even)
  2. Prepare the semolina sauce when ready to stuff the fruit: Place milk in a saucepan and bring to a simmer over medium/low heat, adding the semolina in a stream gradually while stirring continuously and add a couple tablespoons of sugar.  When the liquid starts thickening, add the flavorings such as the mastic (ground-up into a powder with sugar), or the orange blossom water or vanilla. Transfer the resulting cream to a bowl and cover the surface with some plastic wrap. Cool and store in the fridge where it will keep for several days.
  3. If using dates, open each date and remove the pit, checking the inside flesh to make sure it is clean. Set them aside to be stuffed. Collect the date juice and reduce it in a small saucepan with the remaining sugar until slightly thickened.
  4. If using apricots, drain them. Collect the juice and add the sugar and reduce it in a saucepan till slightly thickened. The same step apply to the dried prunes.
  5. To stuff them,  split them with the blade of a knife, removing the pit (if they still have their pit); use a small spoon or a decorating bag to pipe the semolina cream inside. Place on a pretty plate, spoon some of the syrup throughout and sprinkle with chopped pistachios. Serve immediately or cover and serve the next day or later.

Recipe Notes

NOTE:

To garnish with pistachios, I personally cannot stand to use pistachios that have not been peeled. Peeling them is a tedious job, but am willing to do it to see that beautiful green color of the pistachio finally shining through.

To peel: Soak  about 1/2 cup (or more) of the pistachios in 1 cup of boiling water for a few minutes. Five minutes should suffice, but they can be soaked for ten. Drain and start peeling them one by one. Place the peeled pistachios on a plate and dry them in the microwave for a minute or so. You can also dry them in the oven, but beware that they may turn light brown if left in the oven too long. The oven should be at about 225F and 10 minutes should suffice.

Place the peeled and dry pistachios in the bowl of a food processor, add a couple tablespoons of powdered sugar and pulse several times until the pistachios are chopped extra fine or get powdery. Transfer to a plastic container, seal and keep in the fridge as needed.

 



Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. Thank you!


Comments

4 Comments  •  Comments Feed

  1. Ruth stagnitta says:

    I appreciate that there is something out there so good and Light wow thank you for sharing God Bless you !

  2. Elsa says:

    Hi joumana! This evening I felt like writing down these words after days of anticipation. I haven’t visited your blog for a year and a half as I have had a hard time going back to the kitchen after a major breakup that made me literally sick for the last year and a half. I was a loyal reader since 2012 when I first found your blog after moving away from my parent’s house . I discovered my love for cooking and food blogs ever since and this passion kept on growing until last year. Cooking has been a huge part of this relationship and I couldn’t go back to it on my own. Cooking is about sharing and taking care of your own people after all and when you suddenly become alone you get confused and frustrated so my natural reaction to it was to simply retract. So I stopped reading your blog until recently when I found myself here again on a Saturday morning. I had forgotten how much joy and comfort this blog used to give me . That morning I chose a recipe, went straight to the grocery store, bought a bunch of ingredients and got busy in the kitchen like the old days and I can tell you it has been a liberation! I learned that people come and go , even when that seems unthinkable , but good old habits are always a ” valeur sure ” . I had to let you know that this blog is more than just another food blog for many , many readers I believe . For me it was my first steps in the kitchen as a 17 year old and now , a decade later , a sign of healing. If I ever bump into you in Lebanon or god knows where , I won’t hesitate to come and say hello . You’ve been warned !

  3. Joumana says:

    @Elsa What a wonderful message, Elsa, I am truly honored! Je n’aurais jamais prévu ces relations privilegiées avec mes lecteurs et lectrices, et j’en suis ravie et très touchée! Je suis si heureuse d’apprendre que votre passion pour la cuisine s’est ravivée . Relationships come and go and can be so stressful (I have had a few of the extra stressful ones as well), but your relationship with the kitchen is a lasting one. I too have loved cooking from a young age, even though it was never encouraged, as I find it to be not only a creative outlet but also an emotional balm. I would love to meetup if we are ever in Beirut at the same time or would love to invite you up to the Chouf mountains (Deir el Qamar). A big hug.

Add a Comment