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About this recipe: Here's a very pretty dessert. Filo pastry is baked in individual muffin tins to make crisp, petal-like cases, and these are filled with a creamy mango purée topped with papaya and pineapple cubes and pomegranate seeds. The filo baskets can be made ahead but are best filled no more than 1 hour before serving.
A, C * B6, copper, potassium
Instead of pomegranate, scatter over the pulpy seeds of 2 passion fruit. * Top the mango purée with other fruits such as strawberries, kiwi fruit, peaches or blueberries – whatever is in season and looks pretty. * Make an apricot and nectarine filo basket. Cut 5 sheets of filo pastry, about 150 g (5½ oz) in total, in half widthways, then trim to make ten 25 cm (10 in) squares. Use the squares to line a lightly buttered moule à manqué tin (a round cake tin with sloping sides) or an 18 cm (7 in) springform tin, arranging the squares and brushing with melted butter as in the main recipe. Bake this large basket for 8–10 minutes or until golden. For the filling, gently cook 250 g (8½ oz) ready-to-eat dried apricots in 150 ml (5 fl oz) orange juice with 2 tbsp brandy (optional) for 20 minutes or until softened. Purée until smooth. Just before serving, spoon the apricot purée into the basket and top with 4 sliced nectarines. Scatter over 15 g (½ oz) roughly chopped pistachios and dust lightly with sifted icing sugar.
Papaya is a useful source of vitamin A, derived from its beta-carotene content. It also provides good amounts of vitamin C plus calcium, iron and zinc. * Pomegranate seeds are deliciously sweet-tart and crunchy. They make a contribution of vitamin C and fibre to this pudding.