zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Poached Fruit with Pistachio Praline and Filo

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Poached Fruit with Pistachio Praline and Filo

    You can adapt this to suit your family: leave out the praline or serve biscuits instead of the filo if you are in a rush. If you can't find petals from untreated roses, use rose water.

    • Preparation time: 40 minutes, plus cooling
    • Cooking time: 45 minutes
    • Total time: 1 hour 25 minutes, plus cooling 60 minutes 25 minutes

    Serves: 4

    Ingredients

    • 150g caster sugar
    • 10cm piece lemon peel
    • 1 cinnamon stick
    • 4 apricots or plums, peeled
    • A handful rose petals, or 2 drops rose water
    • 200g Greek yogurt
    • Filo Pastry
    • 6 sheets filo pastry, 30cm x 18cm
    • 50g butter, melted
    • 30g caster sugar
    • 3 tbsp clear honey (mild-flavoured)
    • Praline
    • 3 tbsp caster sugar
    • 30g unsalted, shelled pistachios

    Method

    1. Put the sugar, lemon peel, cinnamon stick and 500ml water in a pan and bring to the boil. Boil for 5 minutes, then add the fruit. Reduce the heat and cover the fruit with a disc of wet baking parchment. Simmer for 10–15 minutes, till softened. Discard the parchment and add a few rose petals, or the rose water. Simmer for 2 further minutes, then leave to cool.
    2. Preheat the oven to 180°C/gas 4 and line a 40cm x 20cm baking tray with baking parchment. Brush 1 sheet of pastry with melted butter. Scatter half the sugar over, then cover with a second sheet of filo. Repeat the butter and sugar technique, then add the last sheet of filo, brushing the top with butter. Cut into 12 x 5cm strips and put on the baking tray. Drizzle with the honey and bake for 10–15 minutes till golden and crisp. Transfer to a tray lined with fresh baking parchment and leave to cool.
    3. For the praline, grease a flat baking tray. Put the sugar and 2 tbsp water in a small pan on a medium heat. Leave to dissolve for about 4 minutes, then boil till golden – don’t stir, but do swirl the pan a few times. Take off the heat and stir in the nuts. Pour onto the tray and leave until cool. Break up the pieces, then bash or pulse in a food processor until the praline is in crumbs.
    4. Mix the yogurt with a little of the fruit syrup to sweeten. To serve, put some fruit with a little syrup in a bowl. Serve with the filo biscuits, the praline crumbs and the sweetened yogurt.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    A glass of chilled tawny port is a subtly fruity counterpoint for this pud.

    Comments

    Average user rating

    0 stars