Stone fruits with sugar and spice and brik wafers

Stone fruits with sugar and spice and brik wafers

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
150g caster sugar
200ml water
4 cardamom pods, cracked
1 cinnamon stick
4 strips lemon zest
2 ripe but firm white peaches
2 ripe but firm yellow peaches
2 ripe but firm white nectarines
2 ripe but firm apricots
clotted or pure cream, to serve

Brik wafers

Quantity Ingredient
2 sheets brik pastry
60g clarified butter or ghee
icing sugar, to dust

Method

  1. Combine the sugar and water in a saucepan and heat gently, swirling occasionally. When the sugar is completely dissolved, bring to the boil, then add the cardamom pods, cinnamon stick and lemon zest. Simmer until reduced by a third, then remove from the heat and leave to cool.
  2. Bring a large saucepan of water to a boil. Blanch the stone fruits separately, in batches, for 1 minute, then refresh in a bowl of iced water. Use a small paring knife to peel away the skins and cut thick ‘cheeks’ from each piece of fruit. Transfer to a bowl and cover with the strained syrup. Refrigerate until ready to serve.
  3. Preheat the oven to 180ºC and line a baking tray with baking paper. Lay a sheet of brik pastry out on a clean work surface. Cut in half and brush generously with clarified butter. Brush a 1 cm diameter metal rod with clarified butter and neatly wrap the pastry around it to form a tube. Place on the prepared baking tray and bake for 10 minutes, or until crisp and golden. While hot, carefully slide the pastry tube off the rod. Repeat to make three more tubes. When cool, dust with icing sugar.
  4. Divide the fruits among four shallow bowls and add plenty of syrup. Garnish with a brik wafer and serve with a dollop of clotted or pure cream.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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