INGREDIENTS
- 80gr dried figs
- 80gr dried apricots
- 80gr dried plums
- 2 pears
- 400ml white wine from Samos
- 1 cinnamon stick
- 120gr walnuts
- 120gr pistachios
- 1lt milk
- 150gr granulated sugar
- 1 vanilla stick
- 10gr mastic powder
- 1 pasteli (approx. 80gr)
- 5gr fresh mint
- 2 gelatin sheets
PREPARATION
Place the dried fruits in the milk and leave them for 20min to puff up. Then, remove the fruits, add the sugar, the vanilla stick and the mastic powder and bring the milk to a boil. Let it cool off for a while and stir in the water-dipped gelatin sheets. Serve the dried fruits and nuts on a dish and carefully pour the milk on top. Refrigerate to thicken. In the meantime, poach the pear in wine together with the cinnamon stick. Remove the dish from the fridge and place the poached pear and the pasteli on top. Decorate with fresh mint.
