Mediterranean apple strudel with apricot sorbet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 900 | grams | Apples; (2lbs) |
| 2 | tablespoons | Honey |
| 1 | small | Stic cinnamon |
| ½ | Vanilla pod | |
| Icing sugar | ||
| Olive oil | ||
| Roll of filo pastry | ||
| 450 | grams | Dried apricots; (1lb) |
| 100 | grams | Sugar; (4 oz) |
| 1 | Lemon | |
| Cinnamon stick | ||
| 2 | Fresh bay leaves | |
| 500 | millilitres | Water; (1/2 litre) |
| 1 | pinch | Turmeric |
Directions
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 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.
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