Preparation for the semolina:

Put milk, salt and vanilla in a pot and bring to a boil. Remove from the heat, using a whisk to stir the semolina in. Allow to cool down.

Soak raisins in rum.

Melt butter in a pan. Add semolina mass, rip into pieces and stir fry until nicely colored. Add raisins, deglaze with rum. Dust with sugar before serving. 


Preparation for the apple puree:

Peel the apples, cut into small pieces and remove the seeds.

Put all the ingredients into a pot and bring to a boil.

Simmer on medium heat for 15 to 20 min, until the apples are soft. Remove all the spices and blend into a puree.