Semolina Flummery with Sour Cherries

Cut the vanilla pod in half lengthwise and bring to the boil with the milk. Stir the semolina into the boiling milk, bring to the boil briefly, and swell with the lid closed for about 10 min. without adding heat. Remove the vanilla pod and stir the butter into the still warm semolina, then cool.

Beat the egg yolks with the sugar until creamy and gradually mix with the cold semolina, then stir in the stiffly beaten egg whites. Pour the mixture into well-buttered ramekins, place on a baking tray filled with hot water and bake in a preheated oven at 180 degrees for about half an hour. The semolina flummery barely rises, it’s just right, and when it’s golden brown, it’s done.

Pit the cherries, and cut them in half. Heat the sugar and 3 tablespoons of water in a thick-bottomed saucepan, then cook until evenly golden brown. Add the butter and let it melt, then pour the cherries on top of the sugar, stir. Lower the temperature and let it all bubble gently with the lid closed. After about 10 minutes it will be a compote with juice. Maybe add a little more sugar and surround the flummeries with cherries and juice.

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