This sweet treat is made especially delicious with the exotic,
Eastern flavours of cinnamon and cloves. Enjoy it as a
dessert, or an indulgent afternoon tea.
Ingredients
- 1 1/2 cups sweet white dessert wine
- 1 cup water
- 2 Tbsp caster sugar
- 2 Gregg's Whole Cloves
- 2 Gregg's Cinnamon Quills
- 2 tsp lemon rind, finely cut
- 9 fresh apricots, halved
- 9 sheets filo pastry
- 70g butter, melted
- thickened cream or mascarpone
Method
Place the wine, water, caster sugar, Gregg's spices and lemon
rind in a saucepan. Cook, stirring, over a low heat until the
sugar dissolves, then bring to the boil. Add the apricots and
simmer over a low heat for 10-15 minutes or until they are just
tender. Remove the apricots and set aside to cool.
Simmer the syrup over a low heat for a further 10 minutes or
until thickened and reduced to ½ cup. Remove the spices, then set
the syrup aside
Preheat the oven to 180°C. Layer the filo pastry on a flat
surface, brushing each sheet with the melted butter. Cut the pastry
stack into six even-sized portions. Place the pastry stacks
on a lightly greased oven tray. Place three apricot halves on each
pastry stack, then brush the apricots and pastry with melted
butter.
Bake in the preheated oven for 15-20 minutes or until the pastry
is golden brown.
Drizzle over the reserved syrup and serve with thickened cream
or mascarpone.