| 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.
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