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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.