Guryevskaya Kasha with Caramelized Nuts

In a dry skillet over medium heat, toast walnuts and almonds until fragrant, about 3-4 minutes. Add 2 tablespoons of sugar and stir constantly until sugar melts and coats the nuts. Spread onto a plate to cool. Once cool, chop roughly.

In a large saucepan, bring milk and a pinch of salt to a gentle boil. Reduce heat to low and slowly whisk in semolina in a thin stream. Cook, stirring constantly, until thickened, about 5-7 minutes. Remove from heat.

Beat egg yolks with remaining sugar until pale. Gradually add a ladleful of hot semolina mixture to the yolks while whisking to temper. Then pour the yolk mixture back into the saucepan and stir. Add butter and vanilla extract.

Preheat oven to 180°C (350°F). Butter a baking dish (about 1.5 quart). Spread half of the semolina mixture in the dish. Dot with half of the apricot jam, sprinkle half the chopped nuts and dried apricots. Cover with remaining semolina, then top with remaining jam, nuts, and apricots.

Bake for 25-30 minutes until top is golden brown and slightly crusty. Let rest for 10 minutes before serving.