| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food7 | 4 | servings | ||
INGREDIENTS
| 900 | g | Apples; (2lbs) |
| 2 | tb | Honey |
| 1 | sm | Stic cinnamon |
| 1/2 | Vanilla pod | |
| Icing sugar | ||
| Olive oil | ||
| Roll of filo pastry | ||
| 450 | g | Dried apricots; (1lb) |
| 100 | g | Sugar; (4 oz) |
| 1 | Lemon | |
| Cinnamon stick | ||
| 2 | Fresh bay leaves | |
| 500 | ml | Water; (1/2 litre) |
| 1 | pn | Turmeric |
INSTRUCTIONS
FOR THE APRICOT SORBET Peel and quarter the apples. Caramelise the olive oil and honey in a hot frying pan. Add the apples and cook for 3-4 minutes, rest and cool. Unwrap the filo pastry, place 2 sheets ontop of each other on a board. Spoon the apple mixture on to the top end of the filo and wrap up tightly. Brush with olive oil and sprinkle with icing sugar. Bake in a hot oven at 200°C/400°F/gas mark 6 for 5-10 minutes, until golden colour. For the sorbet: Put everything in a pan and leave to simmer for 20 minutes until soft. Drain liquid and reserve. Liquidise the pulp, if too thick add some of the reserved liquid and put on a frozen tray in the freezer. When solid cut into cubes and process until sorbet breaks up. Freeze in a metallic container. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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