INGREDIENTS:

• 1 cup sunflower oil
• 500 gr. coarse semolina
• 100 gr. cracked almond
• 50 gr. pine nuts

For the syrup:

• 3 cups sugar
• 4 cups water
• Zest from 1 orange and 1 tangerine
• 100 ml Grand Marnier liqueur
• 1 cinnamon stick

METHOD:

Bring the syrup ingredients to boil for 10-15’ and let cool.

In another pan, over medium heat, golden toast the semolina and oil with a spatula. Add the almonds and the pine nuts and continue browning carefully, not to burn to nuts.

Remove from heat, blend in the syrup, cover with a kitchen towel for 20’, and serve.