Grind the poppy seeds, bring the milk with butter and salt to the boil and mix in the ground poppy seeds. Gradually add the semolina and simmer for 5 minutes. Add orange peel, honey, raisins soaked in rum and hazelnuts. Cool.
Apricot sauce:
Pit the apricots. Bring to a boil with 1 cup of water, a tiny bit of juice from a lemon and honey. Pull away.
On top of the cooled apricots, cut out 2 ‘poppy seed eggs’ with a spoon. Arrange with slivered almonds and a little whipped cream.
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