Semolina Halva with Raisins and Dried Apricots

1. 1 1. Prepare the Syrup In a pot, combine the water, sugar, honey, raisins, apricots, figs, cinnamon, and cardamom. Bring the mixture to a boil, stirring to ensure the sugar and honey are fully dissolved. Remove from heat but keep the syrup hot (you may need to reheat it just before using).
2. 2 2. Toast the Semolina In a large, deep pot, heat the oil and add the semolina. Toast the semolina, stirring constantly with a wooden spoon. Be patient: you want it to toast thoroughly without burning, which would result in a bitter taste and unappealing dark color. Tip: You'll know the semolina is ready when it makes a sound like "hot sand" as you stir it.
3. 3 3. Combine Carefully pour one-third of the hot syrup into the toasted semolina. Be extremely careful, as it will steam and splatter intensely. Stir vigorously. Once the liquid is nearly absorbed, add the remaining syrup and the cognac.
4. 4 4. The "Path" Test Continue stirring and folding the halva from bottom to top until it thickens. It is ready when you drag your spoon across the bottom of the pot and it leaves a clear "path" (the mixture doesn't immediately flow back).
5. 5 5. Mold the Halva Remove from heat and immediately fold in the toasted pine nuts and almonds. Transfer the halva into a bundt mold, a loaf pan, or even a deep bowl, depending on the shape you desire. Press down with a spoon to level the surface.
6. 6 6. Serving Once the halva has cooled to lukewarm, invert it onto a serving platter. Decorate the edges with extra dried fruits and toasted almonds.