Bring the water to a boil and add the millet flakes and sugar whilst stirring continuously. Cook for 7 minutes, stirring regularly to avoid burning.
Rinse a deep plate with cold water. Pour in the millet mass and leave to cool and set. Meanwhile, make the apple-date-compote.
Peel the apples, remove the core, and cut into cubes. Remove the stones from the dates and cut the dates into thin strips.
Place the apples, dates, water, honey and cinnamon stick in a pan, bring to a boil, and simmer for 10 minutes until soft and mushy. Remove the cinnamon stick and leave the compote to cool.
Cut the cooled millet porridge into wedges. Heat the butter in a frying pan and fry the wedges until crisp on both sides.
Serve the wedges warm with the cooled compote.
- 350ml water
- 70g De Halm millet flakes
- 2 tbsp sugar (optional)
- 4 cooking apples
- 8 dates
- 1dl water
- 1 tbsp honey
- 1 cinnamon stick
- 20g butter