Recipe shared by Ashia Ismail-Singer
for Moore Wilson's 2023 Calendar

 

 

Ingredients

4 of each peaches and apricots, stones removed
1 tbsp butter
1–2 tbsp honey
Pinch of saffron
5–6 sheets filo pastry
100–200g melted butter for brushing
Icing sugar to dust
Cream or Greek-style yoghurt to serve

 

Preheat the oven to 180°C. Roughly chop the fruit. Melt the butter in an ovenproof cast-iron skillet or pan and add the fruit. Allow it to soften slightly, then add the honey and saffron and cook on a medium heat for about 10 minutes until soft. If you’ve cooked the fruit in a pan, transfer it now, along with the juices, to a suitable pie dish.

Using a pastry brush, cover each sheet of filo with melted butter and crumple them, one at a time, on top of the fruit, ensuring the edges are tucked under the fruit. Bake for 30–35 minutes or until golden. Remove from the oven and set aside to cool.

Before serving, dust liberally with icing sugar, and serve with cream or a dollop of Greek-style yoghurt.