Ingredients
| 40g butter | |
| 40g honey | |
| 150g kataifi pastry | |
| 1 teaspoon fennel seeds | |
| ¼ cup sugar | |
| 12-15 apricots, halved (or quartered if large), stones removed | |
| 200ml cream | |
| 200ml Greek yoghurt | |
| 3 nectarines, thinly sliced |
This is inspired by Eton Mess, but uses crisp kataifi pastry for crunch to replace the meringue. I have poached the apricots in a fennel seed syrup, but you could flavour the syrup with vanilla, cinnamon, citrus or orange-flower water.
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Instructions
| 1. | Heat the oven to 170°C. |
| 2. | Line a baking sheet with baking paper. |
| 3. | Put the butter and honey in a small saucepan and heat to melt and mix together. |
| 4. | Put the kataifi pastry in a large bowl and gently loosen with your fingers. |
| 5. | Drizzle over the butter-honey mix and stir well to coat evenly. |
| 6. | Arrange handful-sized bundles of pastry on the baking sheet, twisting them together as you gather them up. |
| 7. | Bake for 20 minutes until dark golden and crisp. |
| 8. | Cool on a wire rack. These will store in an airtight container for 3 days. |
| 9. | Crush the fennel seeds roughly in a mortar. |
| 10. | Put the fennel seeds into a saucepan with the sugar and 350ml water. |
| 11. | Bring to the boil and simmer for 5 minutes. |
| 12. | Add the apricots and remove from the heat. |
| 13. | Cool in the liquid and refrigerate for up to 1 day. |
| 14. | SERVE |
| 15. | Whip the cream with 1 tablespoon poaching juice and stir through the yoghurt. |
| 16. | Break the pastry into pieces and layer in serving glasses or dishes with the cream, apricots, a little apricot poaching syrup and the nectarines, finishing with cream and pastry. |
| 17. | Serve with extra poaching syrup for added sweetness if liked. |
Recipes & food styling Fiona Smith Photography Aaron McLean Styling Fiona Smith & Aaron McLean