Ingredients
10 whole white peppercorns
2 bay leaves
4 slices 3mm-thick fresh ginger
3 Tbsp honey, plus extra 40ml
1/2 vanilla bean, halved lengthways, seeds scraped
2-3 pinches saffron threads
Zest of half a lemon, plus slices of other half
500-600ml cold water
150g dried apple, diced
150g dried apricots, halved
60g dried figs, quartered
60g dried pears, diced
30g glacé ginger
4 dates, pitted, diced or sliced
1/4 cup pistachio kernels or slivers
6 sheets filo pastry
40g butter, melted, cooled
Caster sugar, to dust
Vanilla ice-cream, to serve
Persian fairy floss (pashmak), to serve (optional)
Method
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Put peppercorns, bay leaves and fresh ginger in a small square of muslin cloth and tie with kitchen string. Put spice bag in a medium saucepan with honey, vanilla bean, saffron, lemon slices and cold water. Bring to a simmer over medium heat. Simmer for 4 minutes.
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Add dried fruit and glacé ginger to saucepan and simmer for a further 15 minutes. Remove from heat and gently fold in dates. Allow to sit for 10 minutes. Fold through pistachios and lemon zest.
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Meanwhile, preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper. Lay 1 filo sheet on a clean board or bench, brush with melted butter and dust with sugar. Repeat with 2 more sheets to make 3 layers. Repeat with remaining filo, butter and sugar to make 2 stacks.
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Cut stacks into triangles, or another shape, and put on a lined tray. Drizzle with extra honey. Bake for 10 minutes. Remove and cool completely.
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Spoon warm or chilled fruit compote into little serving bowls (glass if you have them). Top with a scoop of ice-cream and fairy floss, if using, with filo crisps on the side. Serve immediately.
Cook's tips
- The cloth bag encloses the spices, allowing them to infuse into the syrup without leaving any sediment, and makes it easy to remove them.
- Wrap leftover filo pastry in plastic wrap and freeze for later use.
- Heat honey (without lid) in the microwave on high for 10 seconds for easy measuring.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
