Peach soup

M'hanncha
Moroccan almond pastry

• 8 PEACHES, stoned and quartered
• 2 GLASSES RED WINE
• 75 GRAM SUGAR
• 200 GRAM RED FRUIT, cleaned
• 1 GLASS CRÈME DE CASSIS

• 250 GRAM PHYLLO DOUGH
• 250 GRAM ALMONDS
• 150 GRAM DATES
• JUICE AND RIND OF 1 LEMON
• 75 GRAM SUGAR
• 125 GRAM BUTTER
• 1/2 TSP CINNAMON
• 1 EGG YOLK

Bring the red wine and the sugar to the boil en poach the peaches 15 minutes on low heat. Put them on a plate with the red fruit. Reduce the red wine on high heat until it becomes syrup; add the crème de cassis and pour this mixture over the fruit.

Puree the almonds and dates with the sugar, lemon juice and rind, cinnamon and 75 gram butter. Melt the remaining butter. Put some phyllo sheets in a large rectangle and brush them with melted butter; put a layer of phyllo dough on top, then butter, then another layer of dough. Form a roll of the almond puree with the length of the dough and put this on the dough. Form a long thin roll. Brush it with egg yolk and bake it 20 minutes at 200 degrees Celsius.

M'hanncha in Moroccan means "snake", and that is what the whole pastry will look like before cutting.