Categories: Apple,Berries,Butter,Cinnamon,Sugar,Tasty Soup

Rose-scented fruit salad with filo straws

February 4th, 2012
    Ingredients
  • 75g (1/3 cup) caster sugar
  • 1/2 vanilla bean, split, seeds scraped
  • Juice of 2 limes
  • 2 teaspoons rosewater
  • 600g lychees
  • 1.5kg seedless watermelon
  • 1 small pineapple
  • 2 x 120g punnets raspberries
  • Unsprayed rose geranium flowers or rose petals (optional) and Greek-style yoghurt, to serve

  • Filo straws

  • 50g sesame seeds
  • 55g (1/4 cup) caster sugar
  • 2 tablespoons very finely
  • chopped roasted walnuts
  • 3/4 teaspoon ground cinnamon
  • 4 sheets filo pastry
  • 50g clarified butter (see note), melted

Method
Preheat oven to 180°C.
For filo straws, combine sesame seeds, sugar, walnuts and cinnamon in a small bowl. Working with 1 sheet of pastry at a time, brush generously with butter, keeping the remainder covered with a lightly dampened tea towel. Scatter one-fifth of the sesame seed mixture over pastry. Cut pastry widthwise into four, then cut each strip widthwise into three. Tightly roll strips of pastry widthwise to form straws and place on a cooking paper-lined oven tray. Repeat with remaining filo sheets.
Brush straws with butter and scatter with remaining seed mixture. Bake for 10–12 minutes or until golden. Cool on tray.
For fruit salad, combine 125ml (1/2 cup) water, sugar, vanilla bean and seeds in a small saucepan and very slowly bring to the boil.
Remove from heat, leave to cool, then stir in lime juice and rosewater.
Peel lychees and place in a large bowl. Remove rind from watermelon, skin and core from pineapple, then cut both into 1cm cubes and add to bowl. Pour syrup over and refrigerate until chilled.
To serve, stir raspberries into fruit salad and scatter with rose geranium flowers (if using) and accompany with bowls of yoghurt and filo straws.


via: tastysoup.info

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