Roasted apricots with cardamom yogurt & pistachio filo crisps

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Lay the filo sheets on the work surface and brush each one lightly with the melted butter, then scatter over the brown sugar and pistachios. Arrange on a baking tray – don’t worry much about the size or being particularly neat. Bake for 8-10 mins until golden and crisp. Leave to cool, then break into shards. The crispy filo can be made up to two days ahead and kept in an airtight container in a cool, dry place.

• step 2

  Arrange the apricots cut-side up in a roasting tin. Drizzle over the honey and 1 tsp of the orange blossom water, and roast for 10 mins alongside the filo sheets until the fruit is soft and sticky. Spoon over any roasting juices from the tin, then set aside to cool slightly.

• step 3

  Combine the cream, yogurt, remaining orange blossom water, sugar and cardamom in a bowl. Whip until the cream has thickened just enough to be spreadable, then check the sweetness – add a little more honey, if you like.

• step 4

  Spread some of the honeyed cream over each plate, then spoon over the roasted apricots and pour over the roasting juices. Scatter over the crispy filo shards and more pistachios. Serve straightaway while the filo is still crisp and the apricots just warm.