Guryev-Kasha

Boil the milk and semolina together with 50 g of sugar and 1 pinch of salt into a thick paste. Remove from heat and add butter, beaten egg whites with sugar, beaten egg yolks and chopped almonds, stirring continuously.

Pour everything into a greased (preferably cast-iron) frying pan. The surface of the porridge is smoothed, sprinkled with sugar and baked on the spot with a red-hot iron rod so that the sugar caramelizes to a golden yellow. Next, place the porridge in the oven for 5-7 minutes.

Before serving, top the hot kasha with slices of apple or peach, berries, pear wedges or other fruit cooked in a thick sugar solution. The burnt pattern should remain free. Now sprinkle with chopped and roasted almonds or possibly nuts and serve with hot apricot sauce.

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