Instructions

Follow the steps and taste along the way.

1. Prepare the apples

   Wash the apples, remove the cores, and cut them into approximately 1.5 cm cubes. Measure out the butter, sugar, and cinnamon in advance.

   

2. Cook the cornmeal porridge

   Heat the milk, 100 ml of water, and salt in a saucepan until just below boiling. Whisking constantly, slowly sprinkle in the cornmeal. Reduce the heat and cook for 10 to 12 minutes, stirring often, until the porridge thickens and the cornmeal is tender.

   

3. Toast the pumpkin seeds

   While the porridge cooks, add the pumpkin seeds to a dry pan. Toast over medium heat for 2 to 3 minutes, shaking the pan regularly; once they become fragrant and start to turn golden in places, transfer them to a plate.

   

4. Soften the apples in butter

   Melt the butter in a pan. Add the apples, sugar, and cinnamon and cook for 2 minutes, stirring occasionally. Add the lemon juice and cook for another 4 to 5 minutes, until the apples are tender but still hold their shape; a little glossy juice should remain in the bottom of the pan.

   

5. Whisk the tahini and serve

   In a small bowl, whisk the tahini with 15 ml of water until smooth and lightly pourable. Divide the porridge between two bowls, top with the apples and pan juices, drizzle with the tahini, and sprinkle with the toasted seeds. Serve warm.