serves 8: 250 dried apricots 125 ml port wine 125 ml white wine 1 El starch flour 200 g butter 80 g sugar 250 g Amaretti (italien cookies with amaretto liqueur) 8 eggs 50 g semolina lard and semolina for the pudding mold 3 El apricot jelly preparation:Cook 100 g of the dried apricots with the two sorts of wine for 40 min. Thick the sauce with some starch flour. Chop the rest of the apricots in small pieces, crumble the amaretti cookies. Beat butter, sugar and egg yolks until they are creamy. Add apricots, amaretti and the stiff beated whites of eggs. Grease and strew the pudding mold with some semolina. Fill in the pudding. The pudding mold should be filled at most to two thirds. Lid with aluminum foil. Cook in boiling water for 60 min. Let the pudding cool down for some minutes and turn out of the mold. Serve warm with the apricot compote. recipe by Christiane FranzBack to the list of our recipes