• TO DRINK: Beaumont Goutte d’Or, with wood spice and honey aromas.

    Rooibos-caramelised stone fruit with baklava and spiced panna cotta

    Serves: 8
    Cooking Time: 1 hour 45 mins


    • FRUIT
    • 125ml (½ cup) water
    • 120g castor sugar
    • 45ml (3 tbsp) butter
    • 4 nectarines, halved and pitted (or 8 tinned peach halves)
    • 125ml (½ cup) port
    • 100g castor sugar
    • 5ml (1 tsp) ground cinnamon
    • 180ml (¾ cup) honey
    • 125ml (½ cup) water
    • 125ml (½ cup) strong rooibos
    • 5ml (1 tsp) lemon juice
    • 15ml (1 tbsp) rose water
    • 200g walnuts, toasted and finely chopped
    • 4 sheets phyllo pastry
    • 60ml (¼ cup) butter, clarified
    • 3,5 gelatine leaves
    • 250ml (1 cup) milk
    • 100g castor sugar
    • 1 vanilla pod, split
    • 45ml (3 tbsp) strong rooibos
    • 4 cardamom pods, crushed
    • 1 cinnamon stick
    • 2 cloves
    • 1 star anise
    • 500ml (2 cups) fresh cream
    • fresh mint leaves, to garnish



    For the fruit, heat a large, heavy-based frying pan. Add the water and sugar and simmer gently until caramelised. Stir in the butter until melted. Add the fruit, flesh-side down, and cook until caramelised. Pour the port over and continue cooking until the liquid is reduced to a syrupy consistency. Remove from the heat and set aside.


    For the baklava, place the sugar, cinnamon, honey, water, rooibos, lemon juice and rose water in a large saucepan and bring to the boil. Reduce the heat and simmer until you have a thick syrup. Remove from the heat and set aside to cool to room temperature.


    Pour a third of the cooled syrup into a bowl, add the walnuts and mix well. Preheat the oven to 170ºC and lightly grease a baking tray.


    Brush the phyllo sheets with the butter and place 2 sheets on top of each other. Cut the double sheets in half so you have 4. Place ¼ of the nut filling in the middle of each double phyllo piece. Roll into a cylinder shape, cut into 7cm pieces and pack tightly together on the greased baking tray. Bake until light brown, about 10 minutes. Remove from the oven and pour over the remaining syrup.


    For the panna cotta, soak the gelatine leaves in cold water. In a heavy-based pot, bring the rest of the ingredients to the boil, reserving 250ml (1 cup) of the cream. Once boiling, remove from the heat and set aside to infuse. Remove the gelatine leaves from the water and stir into the mixture while warm; strain.


    Whisk the remaining cream until stiff and fold gently into the strained mixture. Pour into dariole moulds and refrigerate until ready to serve.


    Serve the fruit with the panna cotta and baklava, garnished with the mint.