A warm and comforting dessert perfect for Sundays and cold autumnal nights.

Serves 10
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3 pears peeled, cored and cut into small even cubes
2 apples peeled, cored and cut into small even cubes
150g soaked raisons (soaked for half an hour in apple juice)
200g ground almonds
250g melted butter
10 sheets of filo pastry
Zest of 1 orange
1 teaspoon cinnamon
50g brown sugar
50g caster sugar

Raspberry Compote
500g frozen raspberries
50g caster sugar

English Custard

250ml full-fat milk
250ml double cream
50g caster sugar
1 – 2 vanilla pods
6 egg yolks



Place raisins in a bowl and cover with apple juice. Leave for half an hour.

Preheat your oven to 200 ˚C

Sauté the cubed apples and pears in a dry hot pan with the sugars and spices until they have a golden colour. Leave to rest.

Meanwhile grate the orange zest and drain the raisins.

Mix the apples & pears with the zest and raisons.

Lay a sheet of filo pastry flat and sprinkle with flaked almonds and sugar. Place a small amount of the pear and apple mixture in the centre of the sheet and fold the filo sheets lengthways over the filling so they meet. Then fold the short edges over the top, and roll. With each layer brush with melted butter and add sugar and ground almonds.

Place on baking sheet on an oven proof tray. Place your strudels in the oven till golden (approx. 25-30 mins), turning occasionally if necessary.

Raspberry Compote

Add frozen raspberries to dry hot pan and as soon as they start to melt, add sugar – doing so at this stage ensures the fruit keeps its tartness. The compote is ready once the raspberries are fully defrosted,

English Custard

Put milk and cream into a saucepan with 1 tablespoon of the sugar (helps to stop it boiling over).

Scrape seeds from vanilla and add them to the pan with the pods. Bring slowly to the boil.

In a large bowl, beat yolks and remaining sugar with whisk until pale and creamy.

When milk and cream mix is almost at the point of boiling, Pour about a third of this onto the egg mixture, whisking well.

Turn the pan down to a very low heat and return this to the milk and cream mix in the pan, always stirring. Cook over a very low heat, stirring continuously with a wooden spoon until it thickens slightly.

Remove pan from heat and strain the custard through a fine sieve into a chilled bowl. Cover and allow to cool, stirring occasionally to prevent a skin forming.

About Shona at Amandine

Like the rest of the Amandine team, Shona is a real foodie and adores cooking. She has previously worked as a private chef herself, in ski chalets and private homes, and loves to put her own twist on classic favourites.

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