Strawberry & pistachio baklava sundae
Method
- Set 4 strawberries aside. Finely chop the rest. Cook the chopped strawberries in a pan with a squeeze of honey, a drop of rosewater and the lemon juice over a medium heat for 4-5 mins, then remove from the heat and leave to cool completely.
- Tip the remaining honey and the pistachios into another pan over a medium heat. Cook for a few minutes until sticky and add a pinch of salt.
- Divide the compote between two glasses, then top with a scoop of ice cream each, the chopped baklava and some of the honeyed pistachios. Slice 2 of the whole strawberries and arrange vertically around the edge of the glasses. Add the rest of the ice cream and pistachios, then the whole baklava and strawberries.
Ingredients
- 250g strawberries
- 3 tbsp honey
- drop of rosewater
- 1 tsp lemon juice
- 50g shelled pistachios , roughly chopped
- 4 scoops pistachio ice cream
- 4 baklava squares or triangles, 2 roughly chopped, 2 left whole
