Serves: 6
INGREDIENTS
6 croissants, halved
selection of ripe stone fruit – peaches, nectarines, plums, apricots
150 grams butter at room temperature
fine zest of 1 orange
Spice mix
1 teaspoon ground cinnamon
½ teaspoon freshly ground pepper
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ cup brown sugar
chopped pistachios to garnish
thick yoghurt to serve
METHOD
Preheat the oven to 180°C.
Halve the fruit and slice 1 cm thick. Combine the spices in a bowl. Stir half the spices into the butter along with the orange zest and reserve the other half.
Using only the bottom half of each croissant, spread the cut sides with three quarters of the butter and place them on a lined baking tray. Pile slices of fruit on top and sprinkle with the reserved spiced sugar. Dot over the remaining butter.
Bake for 10-15 minutes or until the fruit is tender and the croissants are crisp around the edges.
To serve: Dust with icing sugar, sprinkle with pistachios and serve with thick yoghurt.
Only the bases of the croissants are used in this recipe. Freeze the tops for using in a bread and butter pudding.
Other seasonal fruits can be used as a topping. Autumn fruits such as figs and grapes and sautéed slices of apples and pears are delicious.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.