STUFFED STONE FRUIT WITH PANEER & DATE CIGARS

SERVES 4 PREP 45 MINS COOK 1 HOUR, 10 MINS ¼ cup caster sugar ¼ cup water 1 strip orange zest 2 sprigs fresh thyme 2½ cups Greek-syle yoghurt roughly chopped toasted

pistachios,i hi nasturtiumi flowers, to serve

ROASTED STONE FRUIT

2 each peaches, apricots, halved, stones removed 1 tbsp brown sugar 1 vanilla pod, seeds scraped 2 sticks cinnamon 4 sprigs fresh thyme 3 bay leaves 1 tbsp butter, melted

STUFFING

½ cup each toasted chopped pistachios, almond meal 2 tbsp each melted butter, brown sugar 3 tsp grated orange zest 1 tsp each ground cinnamon, cardamom, salt

PANEERP & DATE CIGARS

5 medjool dates, pips removed, chopped 100g paneer cheese, roughly chopped ¼ cup chopped toasted pistachios 1 tsp brown sugar ½ tsp each ground cinnamon, cardamom 4 sheets filo pastry 40g butter, melted

BITTER ORANGE SYRUP

grated zest, juice 2 oranges 1 tsp brown sugar 3 bay leaves 4 sprig fresh thyme 4 cardamom pods, crushed ½ tsp salt Chill ice-cream machine. Preheat oven to moderate, 180°C. In a small saucepan, stir sugar, water, zest and thyme on high to dissolve sugar. Strain. Cool. Whisk into yoghurt. Churn until sorbet consistency. Freeze. 3 ROASTED STONE FRUIT Toss fruit in a baking dish with remaining ingredients. Bake 20-25 mins. Use a melon baller to make a larger centre recess.

4 STUFFING Combine all ingredients. Spoon into fruit. Bake 10-15 mins until golden. 5 PANEER & DATE CIGAR Combine dates, paneer, pistachios, sugar, cinnamon, cardamom and a pinch salt. Layer 2 sheets filo, brushing with butter. Cut in half. Form 2 tbsp date mixture into a log shape. Place on pastry, roll each up like a cigar, folding ends in. Repeat, place on tray. Brush each with butter. Bake 20 mins until golden. 6 BITTER ORANGE SYRUP Stir all ingredients in a small saucepan on low. Simmer 10 mins until syrupy. Strain through fine sieve.

7 Serve fruit topped with sorbet and halved cigars, and sprinkled with pistachios and flowers. Accompany with orange syrup.