Delicious porridge

INGREDIENTS

• 1 cup rooibos tea

• 2 dried apricots

• 1 dried pear

• 1 dried peach

• 1 tablespoon brown sugar (optional)

• 2 tablespoons fine semolina (find it near the cake flour in the baking section of your supermarket)

• 1 cup milk

• ¼ teaspoon mixed spice

• ½ teaspoon vanilla extract

METHOD

1. Pour the hot rooibos tea into a small saucepan, add the dried fruit and sugar (if using), cover and leave for a few hours (or overnight) for the fruit to swell. In the morning, put the pot on the stove over medium-high heat and bring to a boil. Let it simmer for about 10 minutes (uncovered) until the liquid is syrupy and the fruit soft. Let the fruit cool slightly, then cut it into bite-sized pieces.

2. In the meantime, mix the semolina with a little of the cold milk until it forms a paste. Add the mixed spice and vanilla and stir before adding the rest of the milk. Transfer to another small saucepan.

3. Cook over medium heat, stirring constantly to avoid forming lumps. It will take about 10 minutes to thicken. Remove from heat and let cool slightly.

4. To serve: Spoon some semolina into a bowl and top with winter fruit salad and a little syrup. ●