Peach Compote on Cardamom Semolina

Cardamom semolina

1. Rinse the saucepan for the milk with cold water, then add the milk, leaving some milk back. Add half of the sugar to the milk. Roughly crush the cardamom pods in a mortar and then put them in a tea filter. Add the tea filter to the milk. Bring the milk with the sugar and cardamom to the boil while stirring and then remove from the stove.,
2. In the meantime, separate the eggs, add the yolks to the leftover milk and whisk well. Beat the egg white with a pinch of salt until it is stiff, stir in the remaining sugar and continue beating a little until the egg white is really set.
3. Now take the tea filter with the cardamom out of the milk and now add the semolina to the milk and heat the milk while stirring, now also add the egg yolk and milk mixture to the milk and keep stirring until the semolina sets nicely, but make sure that the milk no longer boils.
4. When the semolina has set nicely, remove from the heat and fold in the orange zest. Now the egg white is folded in, first add 1/3 of the egg whites to the semolina and stir in vigorously, then add the remaining egg whites and carefully fold in and then pour into dessert bowls and allow to cool.

Peachcompote

1. Bring water to the boil in a saucepan, blanch the peaches in the boiling water for about 30 seconds, then remove them and immediately rinse well under cold running water. Then peel the skin from the peaches, remove the stone and cut into cubes.
2. In a saucepan, boil the water with the sugar to a light brown caramel, then deglaze it with the orange juice and a good dash of peach liqueur and simmer until the caramel has dissolved in it.
3. Now add the peach cubes and toss in them no longer for 2 minutes, then put the peaches in a bowl and let cool.

finish

1. To serve, pour the peach compote over the cardamom semolina.