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Stuffed Fruits with Crumble, Stuffed Filo and Greek Yoghurt Sorbet

Serves 4
  • Steps
  • Ingredients


  • Chill ice-cream machine. Preheat the oven to 180°C.
  • For the Yoghurt Sorbet, place sugar, orange zest, thyme and ¼ cup water in a small saucepan over a low heat. Stir to dissolve sugar. Strain through a fine sieve.
  • Add sugar syrup to yoghurt and whisk to combine.
  • Transfer yoghurt mix to ice-cream churner and churn according to manufacturer’s instructions until sorbet consistency. Once churned, transfer tub of sorbet to freezer.
  • For the Roasted Stone Fruit, place nectarines and apricots in a shallow baking tray, add remaining ingredients and toss gently.
  • Place into oven and bake for 20-25 minutes or until beginning to soften. Remove fruit from oven then use a melon baller to make a larger hole where to stone used to be. Set aside fruit while making the stuffing.
  • For the stone fruit stuffing, place all ingredients in a small bowl and mix to combine. Fill holes in fruit with stuffing then return fruit to oven for 10-15 minutes until filling is golden.
  • To make the Paneer and Date Cigar filling, place dates, paneer, pistachios, cinnamon, cardamom, sugar and salt in a bowl and mix to combine. Set aside.
  • Take one sheet of filo pastry and brush with melted butter. Repeat with another sheet of pastry then cut sheets in half. Top one half with 2 heaped tablespoons/ one quarter of date mixture and form into a log shape. Roll up pastry like a cigar, folding in at the sides and brush end with a little more butter to seal. Repeat with remaining filo and filling to make 4 cigars.
  • Place cigars on a lined baking tray, brush with remaining butter and bake in oven for 20 minutes or until golden brown . Remove from oven and cut each cigar in half on an angle, set aside until needed.
  • For the Bitter Orange Syrup, place all ingredients in a small saucepan over low heat. Reduce for 10 minutes until slightly sticky. Strain through a fine sieve and transfer to a bowl for serving.
  • To serve, place one stuffed peach half and one stuffed apricot half in the base of each serving bowl. Add a scoop of Yoghurt Sorbet to one side, top with Paneer and Date Cigars and sprinkle with pistachios and flowers. Serve with the Bitter Orange Syrup on the side.

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