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Autumn rolls of fig, rhubarb and pistachio with rhubarb puree


  • Author: Samantha Gowing

Ingredients

Units Scale

100ml pear juice concentrate
1.5 cups water
12 medium ripe figs, quartered
1/3 zest of lemon
1 bunch fresh rhubarb
½ pistachio nuts, lightly toasted and roughly chopped
1 packet spring roll or filo pastry sheets


Instructions

 

  • Preheat oven to 200 C
  • Combine pear juice concentrate, zest and water and bring to the boil. Reduce heat, add figs and poach for about 10 minutes. Remove figs from syrup with slotted spoon. Continue to reduce syrup for 30 minutes on low heat to about 2/3 cup until it coats the back of a spoon
  • Wash rhubarb stalks and discard poisonous leaves. Slice rhubarb into 3cm pieces and add to reserved fig syrup. Place lid on saucepan and simmer over moderate heat for 5 minutes until tender
  • Add 1 cup cooked rhubarb to the fig mixture to bind. Blend remaining rhubarb to a puree with a little of the reduced syrup and process until smooth enough to pour. Set aside
  • Place a dessertspoon of rhubarb, pistachio and fig mixture in a corner of pastry and roll up diagonally, tucking in the sides as you go. Seal with a little syrup or rhubarb puree to keep in place
  • Bake for 20-30 minutes until golden. Serve three rolls per person with a drizzle of rhubarb puree

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