The syrupy, sticky goodness of baklava is impossible to resist. Add in the creaminess and delicious tartness of fruit and you’ve got heaven in a glass: crushed baklava with lemon cream and poached apricots.
Recipes and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photographs by Dylan Swart
Crushed baklava with lemon cream and poached apricots
Start by poaching your apricots: to a medium pot, add 500ml (2 cups) water, 250ml (1 cup) dry white wine, 2 cinnamon quills, 1 vanilla pod (split in half), 120g sugar and 2 star anise, and place over high heat. Simmer, 2 minutes, then add 4 apricots and poach in the liquid, 5 – 10 minutes (the apricots should be soft, but not mushy). Remove the apricots from the liquid and allow to cool slightly. Bring the poaching liquid to a rolling boil and reduce, about 30 minutes, until syrupy. To serve, add a layer of crushed store-bought baklava to 4 glasses, then top with a big dollop of whipped cream flavoured with lemon zest and icing sugar, to taste, followed by another layer of crushed baklava. Finally add the poached apricot. Serve garnished with fresh mint leaves and edible flowers, if desired. Serve the