Title: Mediterranean Apple Strudel with Apricot Sorbet
Categories: Food networ, Food7
Yield: 4 servings

900 g Apples; (2lbs)
2 tb Honey
1 sm Stic cinnamon
1/2 Vanilla pod
Icing sugar
Olive oil
Roll of filo pastry
450 g Dried apricots; (1lb)

---------------------------FOR THE APRICOT SORBET---------------------------
100 g Sugar; (4 oz)
1 Lemon
Cinnamon stick
2 Fresh bay leaves
500 ml Water; (1/2 litre)
1 pn Turmeric

Peel and quarter the apples. Caramelise the olive oil and honey in a hot
frying pan. Add the apples and cook for 3-4 minutes, rest and cool.

Unwrap the filo pastry, place 2 sheets ontop of each other on a board.
Spoon the apple mixture on to the top end of the filo and wrap up tightly.
Brush with olive oil and sprinkle with icing sugar.

Bake in a hot oven at 200øC/400øF/gas mark 6 for 5-10 minutes, until golden
colour.

For the sorbet: Put everything in a pan and leave to simmer for 20 minutes
until soft. Drain liquid and reserve. Liquidise the pulp, if too thick add
some of the reserved liquid and put on a frozen tray in the freezer. When
solid cut into cubes and process until sorbet breaks up. Freeze in a
metallic container.

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