Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Subscribe
  1. Home
  2. Food

Dried fruit salad with exotic spices

Give your dessert a dash of Middle eastern flavour! - by Karen Martini
  • 05 Jul 2019
Prep: 10 Minutes - Cook: 20 Minutes - Serves 4
Proudly supported by

Deliciously syrupy, this fruit, honey, saffron and pistachio combo can be served warm or chilled, dressed up with Persian fairy floss. How pretty!

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Food
  • TV Recipes
  • Desserts Recipes
Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

What are Karen and Fast Ed cooking this week?

What are Karen and Fast Ed cooking this week?

Chocolate pot de creme with truffle honey

Chocolate pot de creme with truffle honey

Vanilla brie mousse with twice-cooked strawberries and pistachios

Vanilla brie mousse with twice-cooked strawberries and pistachios

White chocolate torte with limoncello

White chocolate torte with limoncello

{headline}

{headline}

Tuxedo strawberries

Tuxedo strawberries

Winter grain salad

Winter grain salad

How to make salsa romesco

How to make salsa romesco

{headline}

{headline}

Honey, chocolate and yoghurt cake

Honey, chocolate and yoghurt cake

Roast salmon with citrus soy dressing and fennel

Roast salmon with citrus soy dressing and fennel

Baked caramel cheesecake tart with Anzac biscuit base

Baked caramel cheesecake tart with Anzac biscuit base

Anzac caramel tart with banana and passionfruit

Anzac caramel tart with banana and passionfruit

7 mouth-watering desserts you need to make before summer is over

7 mouth-watering desserts you need to make before summer is over

Our top 12 trifle recipes

Our top 12 trifle recipes

Beetroot and orange salad

Beetroot and orange salad

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • 7mate
  • 7NEWS
  • 7Sport
  • Sunrise
  • Starts at 60
  • Hard to Find
© 2022 Are Media PTY LTD
All products are independently selected, tested or recommended by our team of experts.If you buy something, we may earn an affiliate commission.
Get more from Better Homes and Gardens

Magazine Subscription Offer

Treat yourself to a subscription-Save up to 25%

Shop This Offer
Treat yourself to a subscription