Semolina Halva with Apple, Pear and Star Anise Compote

I was hoping I'd escaped the seasonal lurgy but no, with stuffy germ-y tubes and recycled air in my office, there was no way of escaping it's nasty claws! This is when I miss my mummy - the pampering and comfort food is what I miss most. One coarse wheat middling that always conjures up childhood memories is Semolina, or Sujji as it's called in Urdu. I think I am in need of Mummy's sweet cardamom sujji ka halva ...which as a part of a typical Pakistan brekkie or 'Nashta' as it's called is just sublimely homey.... - i.e. halva, channa curry, spicy eggs  and deep fried poori flat breads (recipe linked is one with poppy seed but if you omit the filling you'll land up with plain poori's)...Mummy I need you, sniffle sniffle..But today while chatting to Monica Shaw I suddenly got inspired to share my recipe with her as she had a random semolina packet hiding away begging for adventure - and here we go, a gorgeous breakfast cereal Pakistani-style with a bit of a twist, served with apple and pear compote (Monica did a black currant and apple one, I usually do a ginger and rhubarb or apple and pear compote on occasion too)...Try this as a substitute to your regular cereal on a cold or sunny day! Can be eaten cold or warm! (Photo courtesy of Monica Shaw at http://www.monicashaw.com)Ingredients:For the Halva:1 cup fine semolina2 tbsp ghee2 - 3 cardamom pods, bruised and seeds removed1/2 vanilla pod1/2 - 1/4 cup sugar (to taste, if that's too much)2 cups whole milk / soya milk / almond milFor the compote:1/2 - 1 cup sugar (again, to taste)1  cup equal amounts of peeled and chopped apple and pear1  star anise1/2 stick cinnamon1/4 cup black currants1 small pinch of Maldon saltTopping:Chopped almonds, pumpkin seeds, pecans1 tsp Acacia honeyMethod:1. To make the compote: Boil the fruit and sugar with some water (enough to cover the fruit) with the spices and salt. Add the currants halfway and keep stirring under medium heat until the fruit is soft and cooked through. Keep aside until semolina is ready.2. To make the Halva: Heat a saucepan under medium heat, add the ghee and when hot add the cardamom and when fragrant add the semolina and move around pan until light brown and smells nutty.3. Now add the milk slowly and keep stirring until the halva is thick and gooey - At this point add the vanilla seeds. Stir constantly and add more milk if you think the halva is too thick, it should be quite thick though.4. Once ready, serve with the compote and sprinkle with nuts and honey if desired.