Roquefort with aromatic apricots
This recipe by Pascal Aussignac of Club Gascon is an elegant, sweet and savoury combination. It works brilliantly presented either side of a meal, either as a delicious canapé or lighter alternative for a cheese course as dinner concludes...
- Peheat the oven to 180°C or gas mark 4.
- To clarify the butter, melt it in a saucepan. Let the hot butter liquid stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids
- Brush the filo pastry sheets in the middle with the clarified butter. Fold, then brush them with butter again on the top.
- Lay 4 long-handled spoons evenly across a baking sheet. Drape the double buttered filo sheets along the baking sheet over the spoon handles so there are ridges and furrows. Sprinkle with the sugar.
- Bake the filo pastry in the oven for 8 – 10 minutes until it is golden and crisp. Remove and allow to cool before carefully removing the spoons.
- For the apricots, snip each apricot into 4 and poach in the water with the sugar and Armagnac for 5 – 10 minutes. The apricots should be soft and the liquid should be absorbed.
- Use kitchen scissors to snip the pastry into 4 long fingers along the furrows. Crumble the Roquefort and sprinkle over the pastry, along with the almonds and apricots, and plate as desired.
For the filo crisps:
- 40g butter, plus more for greasing
- 2 sheets of filo pastry
- 1 tbsp granulated sugar
For the poached apricots:
- 12 apricots, semi-dried
- 100ml water
- 1 tsp granulated sugar
- 2 tbsp Armagnac
- 200g Roquefort cheese
- 50g blanched almonds, sliced