| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 2 |
pk |
Filo pastry |
| 1/2 |
lb |
Melted butter |
| 5 |
tb |
Pure honey |
| 1 |
|
500 gram jar pitted morello cherries in syrup; (drained) |
| 2 |
oz |
Sultanas |
| 2 |
oz |
Raisins |
| 1 |
|
Orange zest |
| 1 |
|
Lemon zest |
| 5 |
tb |
Creme fraiche |
| 1 |
pk |
Fresh mint; chopped |
| 2 |
tb |
Rum to taste; (2 to 4) |
| 8 |
|
Dried apricots; chopped |
| 6 |
|
Apples; (quartered, cored |
|
|
; and sliced |
|
|
; lengthways) |
| 1 |
|
Banana; sliced |
INSTRUCTIONS
Preheat the oven to 200C/400F/gas 6.
Grease a 7 inch deep tin with a removable bottom.
Layer the tin with lightly buttered filo pastry. Layer the bottom and up
the sides so that the pastry overlaps the side of the tin.
Mix the dried fruit, zest, cherries and honey together and sprinkle 3/4 of
the chopped mint and mix.
Now layer the pie by first adding apples, then the spicy fruit mixture,
cherries then another layer of apples. Repeat this until the tin is full.
Finally, slice a banana and place on top of the fruit.
Take the overlapping pastry and bring back over the top and butter.
Place in the oven for 40 minutes or until brown and crispy.
Mix the creme fraiche, rum and the remaining mint.
Serve slices of filo pie with the rum creme fraiche.
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