Pear and Apricot Filo Roulade
(Serves 4)
Recipe from 'At Home in Renvyle' by head chef Mr. Tim O'Sullivan, Renvyle House Hotel, Connemara, Co. Galway
Ingredients:
100g (4oz) Chopped Apricots
30ml Honey
5ml Lemon Juice
50g (2oz) Brown Sugar
2 Pears (diced)
50g (2oz) Ground Almonds
25g (1oz) Butter
6 Sheets of Filo Pastry
30g (1¼ oz) Sliced Almonds
Icing Sugar to Dust
Method:
Preheat the oven to Gas 6
Heat the apricots, lemon juice, honey, brown sugar and pears gently for 5 minutes, cool. Add almonds.
Melt butter, lightly grease a baking tray. Layer the pastry on the tray brushing each layer with butter
Place the filling down one side of the pastry. Fold the pastry over the filling, tucking the edge underneath. Seal the ends and brush all over with butter. Bake for 15-20 minutes, until golden brown. Dust with icing sugar. Serve with sauce anglaise or vanilla ice cream.
- Tim's Fruit Scones
- Passion Fruit and Vanilla Crème Brulée
- Rhubarb and Ginger Crumble
- Tim's Connemara Scallops
- Pan Seared Sea bass
- Tower of Crabmeat
- Brown Bread Soda
- Crispy Breast of Duckling
- Herb Crusted Roulade of Salmon
- Connemara Lamb with a Herb and Mustard Crust
- Connemara Seafood Chowder
- Pear and Apricot Filo Roulade
- Courgettes with Almonds
