300 g Semolina
1 Orange, sliced
40 g Brown sugar
2 Teaspoon cinnamon
3 Tablespoon hazelnut/walnut/argan oil
Pour the semolina in a large plate. Add little by little 1 cup of water and mix with hands until you feel the grain is humid. In the upper part of a couscous maker or in a steamer over the pot, pour the semolina. (A tip to avoid the steam to escape is to place a cloth around the edge of the couscous maker / pot, between the upper and lower part). When you see that the steam is going up and through the semolina, leave to steam for 10 minutes covered.
Pour the hot semolina in a large plate, separate the grains with hands (or with a wood fork), adding some oil. Put aside and cover. Heat up again the semolina for 10 more minutes. Let it cool.
Peel and core the apples. Cut them into two parts and chop into fine slices. In a saucepan, cook the apples with some water and sugar, during 15 minutes, until the apples are tender and brown. Reserve the syrup.
In a ramekin, pour some semolina and press down. Add some apple slices over and press. Invert onto serving plate. Decorate with some orange slices, some hazelnuts and a drizzle of syrup.
By Bread & Olive