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Mediterranean Apple Strudel With Apricot Sorbet

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CATEGORY CUISINE TAG YIELD
Food networ, Food7 4 Servings

INGREDIENTS

900 g Apples, 2lbs
2 T Honey
1 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 Water, 1/2 litre
1 pn Turmeric

INSTRUCTIONS

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 200øC/400øF/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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