Deliciously syrupy, this fruit, honey, saffron and pistachio combo can be served warm or chilled, dressed up with Persian fairy floss. How pretty!
Ingredients
Method
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.
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.
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.
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.
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!
Related stories
Native ad body.
Native ad body.
Native ad body.
