Sweet Semolina and Dried-Apricot Pilaf

• 2 cups whole milk
• 3/4 cup sugar
• 1 stick unsalted butter
• 1 cup coarse semolina (6 ounces); see Note
• 1/2 cup slivered almonds
• 1/2 cup dried apricots, finely diced
• 1/4 teaspoon pure almond extract
• Pinch of salt
• Creme fraiche or orange sorbet, for serving

1. In a small saucepan, bring the whole milk to a boil with the sugar.
2. Simmer over low heat for 5 minutes.
3. In a large saucepan, melt the butter.
4. Add the semolina and almonds and cook over moderate heat, stirring constantly, until golden and fragrant, about 8 minutes.
5. Remove from the heat and gradually stir in the milk mixture, apricots, almond extract and salt.
6. Cover and let stand until the liquid is completely absorbed, about 20 minutes.
7. Fluff with a fork and serve with creme fraiche or sorbet.

milk, sugar, butter, coarse semolina, almonds, dried apricots, almond, salt, orange sorbet

Taken from www.foodandwine.com/recipes/sweet-semolina-and-dried-apricot-pilaf (may not work)