250 gmbutter, melted375 gmkataifi pastry (see note)To serve:vanilla bean ice-creamSemolina custard800 mlmilkScraped seedsof ½ vanilla bean6egg yolks4eggs110 gm (½ cup) caster sugar 100 gmfine semolina30 gmbutter, coarsely choppedWild figs and Turkish apricots in syrup375 ml dessert wine, such as botrytis230 gmcaster sugar1 tsporange-blossom water150 gm eachsemi-dried wild figs and small dried Turkish apricots (see note)
For semolina custard, bring milk and vanilla seeds to the boil in a saucepan over medium heat. Whisk yolks, eggs and sugar in a heatproof bowl until pale, add milk mixture, whisk to combine, then return to pan. Gradually whisk in semolina and butter, whisk continuously over medium heat until very thick (5-10 minutes), then divide among six 9cm-diameter ramekins lined with plastic wrap. Refrigerate until firm (2 hours). Turn out onto a tray lined with baking paper and refrigerate until required.
For wild figs and Turkish apricots in syrup, combine wine and sugar in a saucepan over high heat, stirring to dissolve sugar. Bring to the boil, add orange-blossom water and fruit and simmer over low heat until fruit is plump (10-15 minutes). Keep warm.
Preheat oven to 170C. Place butter in a bowl and dip kataifi in butter to coat thoroughly. Place six 11cm-diameter ring moulds on an oven tray lined with baking paper. Divide half the kataifi among moulds, top with semolina rounds, then finish with remaining kataifi, tucking in edges. Bake until bases are golden (10-15 minutes), then carefully turn over and bake until bases are golden (10-15 minutes). Serve warm with fruit in syrup, with a scoop of vanilla bean ice-cream.
Note Kataifi, a shredded pastry, is available from select
delicatessens. Semi-dried wild figs and dried Turkish apricots are
available from select delicatessens and Pariya.
This recipe is from the May 2012 issue of Australian Gourmet