Rooibos-caramelised stone fruit with baklava and spiced panna cotta – Food & Home Magazine

Ingredients

• FRUIT
• 125ml (½ cup) water
• 120g castor sugar
• 45ml (3 tbsp) butter
• 4 nectarines, halved and pitted (or 8 tinned peach halves)
• 125ml (½ cup) port
• BAKLAVA
• 100g castor sugar
• 5ml (1 tsp) ground cinnamon
• 180ml (¾ cup) honey
• 125ml (½ cup) strong rooibos
• 5ml (1 tsp) lemon juice
• 15ml (1 tbsp) rose water
• 200g walnuts, toasted and finely chopped
• 4 sheets phyllo pastry
• 60ml (¼ cup) butter, clarified
• PANNA COTTA
• 3,5 gelatine leaves
• 250ml (1 cup) milk
• 1 vanilla pod, split
• 45ml (3 tbsp) strong rooibos
• 4 cardamom pods, crushed
• 1 cinnamon stick
• 2 cloves
• 1 star anise
• 500ml (2 cups) fresh cream
• fresh mint leaves, to garnish