INGREDIENTS

INSTRUCTIONS

CRYSTALLISED ORANGE PEEL
You will need to start 3 or 4 days in advance. Peel just the skin of
the washed, dried orange with a potato peeler (skin, no white pith).
Boil this in a syrup made from the sugar and water for 5 minutes and
then dry off on a wire rack for 4 hours then boil again in a fresh
syrup and dry again on the wire rack until brittle (about 48 hours).
To serve, grind in a clean coffee grinder and store in a sealed
container. (We tried using a fan oven set on the lowest setting
(100C) with the door slightly ajar to allow free passage of air and
it dried the peel in under 8 hours).
Cut the fresh apricots into two halves discarding the stone. Soak the
fruit halves in the brandy overnight and prepare the filo by cutting
into long strips about 3 inches wide by about 10 inches long
(approximately). It is easier to roll the triangles up across the
entire width of the packet-made length of the filo and then cut away
the extra inch or so. The idea is to have 3-5 layers of filo to hold
the fruit. More, and the inner layers tend not to bake properly and
end up with a papery texture. Too little and the parcel gets soggy
and falls apart.
Paint each strip of filo with melted butter and placing a
half-apricot at one end roll up each fold into little triangular
parcels, rather like a samosa shape until the 4 or 5 layers have been
folded up. Cut away any excess 'paint' a final dollop of melted
butter in top and bake them on a floured baking tray for 12-15
minutes at 200C/400F/gas6) until the top is a light golden brown
colour. Using a palette knife or slice, lift the filos carefully onto
a wire rack to let them cool slightly and dust liberally with the
powdered orange peel. Best eaten while still warm. These will keep,
but after some hours tend to get moist from the filo and soggy.
Perfect with after dinner coffee.
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