Semolina with Apples and Caramel

Peel and cut the apples in half. Remove the core and seeds with a pointed knife. Melt 40 g of the butter in a frying pan and cook the apples for 10 minutes over a low heat. When they are cooked, arrange them in a dish and put to one side. Add 250 g of the sugar to the milk in a saucepan and bring to the boil, stirring continuously. Add the semolina gradually, stirring with a wooden spoon to prevent lumps forming. Add 30 g of the butter in small pieces, and cook for another 5 minutes. Pour the still fairly liquid semolina over the apples and allow to cool. Make a caramel sauce by melting 50 g sugar and 1 tablespoon water in a small saucepan, and cooking until the mixture darkens. Pour the caramel over the cool semolina, make a few swirls in it with a fork, and serve.