# Add semolina and granulated
sugar into the cold
milk, and mix.
# Cook over medium heat by stirring, when it reaches to the right consistency add margarine and melt it, and then remove the pot from the stove.
# Add the vanilla immediately and mix.
# Meanwhile peel the
peaches, cut into
hazelnut sized pieces, add the powder of the blended petit beurres on it, and mix well.
# Lay half of the dessert on the medium size baking tray with edges around, and lay the mixture with
peaches all over.
# Lay the remaining part of the semolina dessert over the mixture.
# Flatten the surface and refrigerate overnight.
# The day after cut into pieces and then place on the service plate, garnish the top with
walnut.
